How To Make The Tony Roma Baked Potato Soup Recipe at Home
Tony Roma’s is a popular restaurant chain that opened its first door in Miami, Florida, in 1972. The establishment was known for its burgers, but quickly became known for its ribs and mouthwatering BBQ sauce.
In 1976, when the owner of the Dallas Cowboys visited Tony’s, he fell in love with the entire restaurant. So much so that he bought the majority of shares in the business. He helped finance Tony Roma’s expansion all over the United States, and even in other countries.
Today, Tony Roma’s has a large, diverse menu that includes hearty home-style meals. One of the yummiest is the baked potato soup. It’s rich, thick, and flavorful. Definitely a crowd pleaser. If you can’t get to a Tony Roma’s to try this delicious soup, here is a recipe you can make right at home.
How To Make The Tony Roma Baked Potato Soup Recipe At Home
- 8 servings
- 15 minute prep time
- 2 hour cooking time
- 2 hr. 15 minutes total time
Ingredients
- 2 cups of chopped, peeled potatoes
- 1 cup of diced vidalia onion
- 3 tablespoons of butter
- 2 cups of water
- 4 cups of chicken stock
- 1-1/2 cups of instant potatoes
- 1/4 cup of cornstarch
- 3/4 teaspoon of freshly ground pepper
- 1 teaspoon of salt
- 1/8 of a teaspoon of thyme
- 1/2 of a teaspoon of basil
- 1 cup of half and half
- 1/2 of a cup of cheddar cheese
- 2 chopped green onions ( green part only)
- 1/4 of a pound of cooked bacon, crumbled
Directions
- Bake the potatoes in the oven for about 1 hour at 400 degrees. Take them out and let them cool.
- As the potatoes are cooling, melt the butter in a large saucepan. Drop in the onions and sauté until brown.
- Add in the flour and mix with the onions. Stir, making a roux.
- Now add the chicken stock, water, mashed potato flakes, cornstarch, and spices. Bring to a boil.
- Reduce the heat to simmer for about 5 minutes. Meanwhile, cut the baked potatoes and scoop them out. Throw away the skin.
- Chop up the potatoes to make 1/2 inch squares. Add them along with the half and half to the stock and bring back to a boil, stirring frequently. Once it’s boiling again, reduce it to a simmer until the soup thickens.
- Take the soup off the stove, ladle out the soup into bowls and add the cheese, bacon, and green onion to suit individual tastes.
Nutrition Information
- calories: 364
- fat: 19 grams
- cholesterol: 54 milligrams
- sodium: 833 milligrams
- fiber: 4 grams
- sugar: 4.5 grams
- protein: 14 grams
- calcium: 122 milligrams
- iron: 1.4 milligrams
- vitamin C: 15 milligrams
What Pairs Well With Tony Roma’s Baked Potato Soup?
Potato soup is hearty enough to have on its own, as a delectable lunch. Why not add a little something to make it a great dinner as well? Try one of these great dishes.
1. Meat
Since the potato soup is meatless (except for the bacon garnish), add a juicy burger, crispy grilled ribs, or some honey glazed ham for a great accompaniment.
2. Bread
Some Texas toast, warm dinner rolls, bruschetta, breadsticks, or cornbread go great with potato soup.
3. Salad
A nice garden or Caesar salad goes great with this hearty soup.
4. Sandwich
Roast beef, grilled cheese, ham, or a Reuben. The possibilities are endless.
5. Brats and Sauerkraut
The tart and smokey combo of this dish brings out the simple flavors of the soup.
6. Parmesan Asparagus or Brussel Sprouts
Pour a little olive oil and sprinkle with a little garlic. Roast in the oven for about 50 minutes then top with Parmesan cheese.
What Are The Origins Of Potato Soup?
Potato soup is so famously delicious that entire countries debate over who came up with this starchy gem.
In 18th century France, potatoes were plentiful. So people got creative with their uses. This included using them in “potages” (stews, soups, and porridge). It’s morphed over time to be one of the most beloved soups in France. Their iconic, cold potato soup (vichyssoise) is adored the world over.
The Welsh are the next group to claim this delightful dish. There have been variations of potato soup with leeks and other veggies since Shakespearean times. He actually mentioned the soup in his writings more than once.
The people of Ireland have staked their claim to soup as well. After all, potatoes have been a staple of the Irish diet for centuries.
But the winner appears to be the ancient Incas of Peru. The Incan people were the first to grow and harvest potatoes around 8000 BC. They made stews, porridges, and soups using the potato. In fact, the Europeans were first introduced to the potato after Spanish conquistadors brought them back from Peru.
Can Potatoes Be Poisonous?
Unfortunately, potatoes can develop a toxic chemical called solanine if they spend too much time in the light. Solanine, even in small amounts, can send people to the emergency room. Symptoms may not present themselves for 8-10 hours after a bad potato is eaten. They include:
- diarrhea
- stomach pain
- fever
- delirium
- headaches
- vomiting
- blurry vision
The good news is, it’s pretty easy to stay away from poisonous potatoes. First, never eat the leaves or sprouts. Most importantly, never eat a green potato. If it’s green on or under the skin, it is loaded with solanine. Don’t chance it; toss it and wash your hands.
Some Facts About Potatoes
- A potato is 80% water and 20% solids.
- An 8 ounce baked potato is only 100 calories.
- Marie Antoinette wore potato blossoms in her hair.
- The largest yield from a single potato plant was 370 pounds in 1974.
- Potatoes were the first vegetables grown in space.
- Potatoes are said to have healing properties. Everything from easing toothaches and sore muscles to clearing up pimples.
- Potatoes are a great source of the electrolyte potassium. It helps the heart, muscles, and nervous system function properly.
- Idaho has an entire museum dedicated to the potato.
- Spuds are best if kept between 45 and 50 degrees.
- National Potato Day is August 19th of each year.
