Parent's Resource Center

Bake Potato Soup
Submitted by:  Tony Roma's
    

 

 
 
 

" A house specialty full of baked potatoes and topped with Cheddar cheese, bacon and green onions.  I use real potatoes instead of the instant potatoes, it gives the soup much more flavor. "
 
Ingredients
2 medium potatoes (about 2 cups chopped)
3 tablespoons butter
1 cup diced white onion
2 tablespoons flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch
1 1/2 cups instant mashed potatoes
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon basil
1/8 teaspoon thyme
1 cup half and half

Garnish
1/2 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon
2 green onions, chopped (green part only)

   
Directions
1  

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.

2  

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

3  

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

4  

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.

5  

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.

6  

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.

 Note:  You can not use the instant mashed potatoes and substitute real potatoes instead, this gives the soup much more flavor.
 
Makes 6-8 servings