Tony Romas Baked Potato Soup

How to make Tony Romas Baked Potato Soup Recipe

Serves 6 to 8

Ingredients:
2 md potatoes,(about 2 cups),Chopped
3 T butter
1 c white onion,Diced
2 T flour
4 c chicken stock
2 c water
1/4 c cornstarch
1 1/2 c mashed potatoes,Instant
1 t salt
3/4 t pepper
1/2 t basil
1/8 t thyme
1 c half and half

Garnish:
1/2 c cheddar cheese,Shredded
1/4 c crumbled bacon,Cooked
2 green onions,chopped (green part only)

Method:
Preheat oven to 400 degrees and bake the potatoes or 1 hour or until done. When potatoes have cooked remove them from the oven to cool.

As potatoes cool prepare soup by melting butter in a large saucepan, and saut onion until light brown. Add the flour to the onions and stir to make a roux.

Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes.

Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2-inch in size.

Add chopped baked potato and half-and-half to the saucepan, bring soup back to a boil, then reduce heat and simmer the soup for another 15 minutes or until it is thick.

Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, a half tablespoon of crumbled bacon and a teaspoon or so of chopped green onion. Repeat for remaining servings.