Tony Roma's Baked Potato Soup
Source of Recipe
Karlette 2011
List of Ingredients
Tony Roma's Baked Potato Soup
1/2 medium brown OR yellow onion, chopped (about 3/4 cup)
1/4 cup (1/2 stick) butter
1/3 cup flour
1 quart chicken broth
2 cups half-and-half
7 to 8 medium potatoes, baked until tender, peeled and cut into small cubes
Seasoned salt and garlic pepper to taste
1 to 1 1/2 cups shredded Cheddar cheese
1 to 1 1/2 cups crumbled cooked bacon
1/2 cup finely chopped green onions
Recipe
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In large soup pot, cook brown onion in butter over medium heat until tender.
Blend in flour until smooth; cook 1 minute, stirring.
With wire whisk, slowly whisk in chicken broth and half-and-half until smooth; cook, whisking until smooth, over medium heat until mixture boils.
Boil, stirring, 1 minute.
Reduce heat to low.
Add potatoes.
Season to taste with seasoned salt and garlic pepper.
Heat through a few minutes.
Divide soup into 6 soup bowls.
Garnish with rows of Cheddar cheese, crumbled bacon and green onions.
Serve immediately.
Makes 6 servings.
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