Subject: RE: Baked Potato Soup
Newsgroups: rec.food.cooking
From: ilvbakin at aol.com (Patty)
Date: 15 Jan 1997 17:49:47 GMT
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Does anyone happen to have a recipe for Baked Potato Soup similar to Tony Roma's? It is thick, cheesey and is topped with sour cream, bacon bits and green onions.
From: Ken Gregg (kgregg at cookbooks.com)
Date: Wed, 15 Jan 1997 13:45:06 -0600
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Try this one:
BAKED POTATO SOUP
6 baked potatoes
1/2 lb. creamy butter
1 c. instant mashed potatoes
1 qt. half and half
salt and pepper to taste
3 stalks chopped celery
garlic powder to taste
milk (to thin with)
1/4 lb. crisp fried bacon
2 chopped green onions
dash of Worcestershire sauce
shredded Cheddar cheese
1 large white onion, chopped
In large pot, melt butter; add celery, onions and 6 baked potatoes (peeled and chopped). Add garlic powder, salt, pepper and Worcestershire sauce. Cook until all vegetables are tender. Add half and half and milk (reduce heat). Slowly stir in instant mashed potatoes. If soup is too thick, add more milk. Add crumbled crisp bacon. Sprinkle cheese and green onions on top of soup. Place bowl under broiler until the cheese melts.
Another recipe from our database at Cookbooks On/Line!
http://www.cookbooks.com
From: nancy-dooley at uiowa.edu (Nancy Dooley)
Date: Wed, 15 Jan 1997 22:37:03 GMT
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Ah, I can't say it often enough.
Use Edward Beatty's recipe - it's in the archives at
http://www.neosoft.com/recipes [archive.org]. It's the best.
From: Cindy (alexbird at centuryinter.net)
Date: Wed, 15 Jan 1997 19:23:29 -0600
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I think this is the BEST baked potato soup I have ever tasted. Hope you enjoy it.
4 large potatoes
2/3 cup butter
2/3 cup flour
1 1/2 quarts of milk ( I used 2%)
salt and pepper
4 green onions, chopped
1 cup sour cream (I used the light version)
2 cups crisp-cooked crumbled bacon (squeeze in paper towel to rid of all extra fat)
5 ounces of grated cheddar cheese
Bake potatoes in Microwave until tender. Melt butter in a medium saucepan. Slowly blend in flour with a wire whisk until thoroughly blended. Gradually add milk to the butter-flour mixture, whisking constantly. Whisk in salt and pepper and simmer over low heat, stirring constantly.
Cut potatoes in small chunks (I left the skin on) When milk mixture is very hot, whisk in potatos. Add green onion, sour cream and crumbled bacon. Heat thoroughly. Add cheese a little at a time until it is all melted in.
From: becca at alaska.net (Becca)
Date: Sat, 23 Aug 1997 06:06:01 GMT
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Does anyone have a recipe for a good baked potato soup like the one served at Tony Roma's?
From: Sharon (allorenone at paonline.com)
Date: Sat, 23 Aug 1997 11:34:34 -0400
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I have made Prime Rib and Baked Potato Soup before as a kitchen special when I worked in a restaurant. I made a simple beef soup, using the leftover prime rib cut into medium dice and added some veggies (mire poix) for extra flavor. Then I cut the baked potatoes into cubes, skins and all, and put them in. When they were heated through it was ready to serve. You could put a little sour cream and chives on top as a garnish.
From: bkrmama1 at aol.com (Wendy)
Date: 24 Aug 1997 02:02:54 GMT
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I am not sure if this is like the one at Tony Roma's, never ate there. But it is a wonderful soup recipe, and tastes just like a stuffed baked potato....Enjoy!
Baked Potato Soup
2/3 cup butter or margarine
2/3 cup flour
7 cups milk
5 Large Baking potatoes
Baked-Cooled-and Cubed (about 4-5 cups)
4 green onions sliced
1 pound bacon, fried crisp and crumbled
1 1/4 cups shredded cheddar cheese
1 cup sour cream
3/4 teaspoon salt
1/4 teaspoon pepper
In a large soup kettle, melt butter. Stir in flour; heat and stir until smooth. Gradually add milk, stirring constantly until thickened. Add potatoes and onions. Bring to a boil, again stirring constantly. Reduce heat, simmer for 10 min. Add remaining ingredients; stir until cheese is melted. Serve immediately. Makes 8-10 servings, about 2-1/2 quarts.
From: ynnuf at clear.net.nz (Doreen Randal)
Date: Sun, 24 Aug 1997 03:25:58 GMT
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I don't if this like Tony Roma's it's too far away for me to go and try it :-)
But here's one I got off the net. and it tastes good.
BAKED POTATO SOUP
Sender: paradigm at metronet.com (PARADIGM)
Date: 10 Jul 94 02:48:25 GMT
4 large potatoes
2/3 cup butter
2/3 cup flour
1 1/2 quarts milk
salt and pepper
4 green onions
1 cup sour cream
2 cups crisp-cooked, crumbled bacon
Heat oven to 350 F degrees and bake the potatoes until fork tender.
Melt butter in a medium saucepan. Slowly blend in flour with a wire whisk until thoroughly blended. Gradually add milk to the
butter-flour mixture, whisking constantly. Whisk in salt and pepper and simmer over low heat, stirring constantly.
Cut potatoes in half, scoop out meat and set aside.
Chop half the potato peels and discard the remainder.
When milk mixture is very hot, whisk in potato.
Add green onion and potato peels. Whisk well, add sour cream and crumbled bacon. Heat thoroughly. Add cheese a little at a time until all is melted in.
From: advantage at worldnet.att.net (Perry A. Ratcliff)
Date: Sun, 24 Aug 1997 05:07:26 GMT
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>2 cups crisp-cooked, crumbled bacon
Anything with this much bacon has got to be good ;-).
From: cmsolis at aol.com (Cynthia)
Date: 2 Sep 1997 23:31:40 GMT
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Heres another Baked Potato Soup recipe. For those nights you want something good in no time!
Can cream of potato soup
Shredded cheese
Green onions
bacon bits
sour cream
Depending on your family size, make the soup can(s) according to the directions. After it is hot add to your liking the rest of the ingrediants. It's really easy and doesn't take long and your family will think you slaved forever!
To make it richer, use half & half instead of milk in the soup directions.
Newsgroups: rec.food.cooking
Subject: baked potato soup???
From: dabluez (dabluez at micron.net)
Date: 13 Oct 1997 18:13:29 GMT
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Went to TGI Fridays for dinner last night and had a bowl of baked potato soup...loved it....anyone have a recipe for me?
Subject: Re: baked potato soup???
From: joele at tminet.com (Joel Ehrlich)
Date: Tue, 14 Oct 1997 23:49:44 GMT
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This isn't quite that for which was asked. I think it's better:
Dijon Steak, Cheese & Baked Potato Soup No. 3511 Yields 2 Gallons
3 Lb Top Round, Diced 1/2"
1 Pinch White Pepper, Ground
6 Quarts Beef Stock
1 Cup Clarified Butter
1 Cup Dijon Style Mustard
1 1/2 Lb Onion, Sliced
5 1/4 Lbs Baked Potatoes,
2 Tbls Garlic, Minced, Diced 1/2"
1 Tbls Cumin, Ground
1 1/2 Lb Hot Pepper Monterey
1 Cup Clarified Butter Jack, Shredded
1 Tbls Flour
Cilantro, Chopped
3 Cups Canned Tomatoes,
Season the beef with the pepper.
Sear in the first measure of HOT clarified butter.
Set aside.
Saute the onion, garlic and cumin in the second measure of HOT clarified butter.
Stir in the flour and chopped tomatoes.
Add the beef stock.
Bring to a boil.
Add the beef.
Reduce heat to a simmer.
Simmer for 1 1/2 hours.
Finish the soup with the mustard, potato and cheese.
Simmer for 10 minutes.
Serve with a garnish of chopped cilantro.
Subject: Re: baked potato soup???
From: nancy-dooley at uiowa.edu (Nancy Dooley)
Date: Wed, 15 Oct 1997 16:50:18 GMT
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Okey-dokey, here it is:
Edward Beatty's Baked Potato Soup
4 Large potatoes
2/3 C. butter
2/3 C. flour
1 1/2 qts. milk
Salt and pepper
4 green onions (scallions)
1 C. sour cream
1 1/2 C. crisp, cooked, crumbled bacon
6 oz. grated Cheddar Cheese
Bake the potatoes (do NOT nuke them, they won't taste right) until fork tender.
Make a white sauce of the butter, flour and milk. Whisk in salt and pepper and simmer over low heat, stirring constantly, until it is thickened slightly.
Cut potatoes in half, scoop out the pulp and set aside. If desired, chop half the peels to add to the soup later, and discard the
remainder. (I don't use them.) When the milk mixture is very hot, whisk in the potato (I use my submersible Braun mixer). Add green onion and peels. Whisk well and add the sour cream, mixing it in thoroughly. Heat through. Add cheese a little at a time and stir until it is all melted. Add the bacon and serve.
Serve with crusty French bread and a crisp green salad. Makes 6-10 servings (usually more, because it is so filling).