BBS:      TELESC.NET.BR
Assunto:  Tony Roma's Baked Potato Soup
De:       Ben Collver
Data:     Mon, 30 Mar 2026 07:56:22 -0700
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tony Roma's Baked Potato Soup
 Categories: Copycat, Soups
      Yield: 8 Servings
 
      2 md Potatoes (2 c); chopped
      3 tb Butter
      1 c  White onion; diced
      2 tb Flour
      4 c  Chicken stock
      2 c  Water
    1/4 c  Corn starch
  1 1/2 c  Instant mashed potatoes
      1 ts Salt
    3/4 ts Pepper
    1/2 ts Basil
    1/8    Tp Thyme
      1 c  Half & half

MMMMM--------------------------GARNISH-------------------------------
    1/2 c  Cheddar cheese; shredded
    1/4 c  Bacon; cooked, crumbled
      2    Green onions;
           - green part only, chopped
 
  "A house specialty full of baked potatoes and topped with Cheddar
  cheese, bacon, and green onions."
  
  The thick-and-creamy texture and rich taste of Tony Roma's
  best-selling soup can be easily cloned with basic ingredients. This
  TSR version is thickened with a little flour, some half-and-half and,
  most notably, instant mashed potatoes. Give yourself an hour to bake
  the potatoes and around 30 minutes to prepare the soup. Garnish each
  serving with shredded cheese, crumbled bacon and green onions and you
  will have a home kitchen Tony Roma's recreation that will surely
  impress.
  
  Preheat oven to 400?F 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, corn starch, 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" 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 1 tb
  shredded cheddar cheese, 1/2 tb crumbled bacon, and 1 ts or so of
  chopped green onion. Repeat for remaining servings.
  
  Recipe FROM: 
 
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 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

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