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Subject: RE:  Baked Potato Soup
Newsgroups: rec.food.cooking

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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.

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From: Ken Gregg 
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.

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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.  It's the best.

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From: Cindy 
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.

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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?

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From: Sharon 
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.

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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 21/2
quarts.

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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@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.

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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 ;-).

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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.

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Newsgroups: rec.food.cooking
Subject: baked potato soup???
From: dabluez 
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?

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Subject: Re: baked potato soup???
From: joele[at]tminet.com (Joel Ehrlich)
Date: Tue, 14 Oct 1997 23:49:44 GMT
--------
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"                  Drained & Chopped     
     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.

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Subject: Re: baked potato soup???
From: nancy-dooley[at]uiowa.edu (Nancy Dooley)
Date: Wed, 15 Oct 1997 16:50:18 GMT
--------
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). 


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