Tony Roma’s Baked Potato Soup

Instructions

• Preheat oven to 400° and bake potatoes for 1 hour or until done. Remove and cool.
• As potatoes cool, prepare soup by melting butter in large pan. Sauté onion until light brown. Add flour to onions and stir, making a roux. Add chicken stock, water, cornstarch, instant mashed potatoes, and spices to pan and bring to a boil. Reduce heat and simmer 5 minutes.
• Cut baked potatoes in half lengthwise and scoop out contents with large spoon. Discard skins. Chop potatoes into 1/2 inch chunks. Carefully add potato chunks along with half and half to pan.
• Bring soup back to a boil, then reduce heat and simmer 15 minutes or until thick.
• To serve, spoon into soup bowls and top each serving with 1 tablespoon shredded cheese, 1/2 tablespoon bacon and a teaspoon of green onion.
• Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.