Tony Roma’s Baked Potato Soup is a comforting classic that brings all the flavors of a loaded baked potato into a creamy, hearty bowl. This recipe captures the rich blend of tender potatoes, smoky bacon, sharp cheddar, and a touch of green onions that make it so irresistible. It’s perfect for chilly days when we want something warm and satisfying without spending hours in the kitchen.
We love how this soup balances indulgence with simplicity, making it an ideal choice for weeknight dinners or casual gatherings. Whether you’re a fan of Tony Roma’s famous dishes or just craving a cozy soup, this recipe delivers that familiar, comforting taste right at home. Let’s dive into making this delicious baked potato soup that’s sure to become a family favorite.
Ingredients
To make Tony Roma’s Baked Potato Soup truly memorable, we gather fresh and flavorful ingredients that bring the comforting taste of a loaded baked potato into every spoonful. Below are the categorized essentials to prepare this creamy and indulgent soup.
Main Ingredients
These key items form the hearty base of our baked potato soup:
- 4 large russet potatoes, peeled and diced
- 6 slices of smoky bacon, cooked crisp and crumbled
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup yellow onion, finely chopped
- 3 cups chicken broth, preferably low sodium
- 2 cups whole milk
- 1/4 cup butter
- 1/4 cup all-purpose flour
Seasonings and Spices
Seasoning elevates the soup’s flavor profile without overpowering the natural taste of the potatoes and bacon. We use:
| Seasoning | Quantity | Notes |
|---|---|---|
| Salt | 1 teaspoon | Adjust to taste |
| Black pepper | 1/2 teaspoon | Freshly ground |
| Garlic powder | 1/2 teaspoon | Enhances aroma |
| Paprika | 1/4 teaspoon | Adds subtle warmth |
Garnishes and Toppings
We finish the soup with these classic and flavorful toppings that echo the loaded baked potato experience:
- 1/2 cup green onions, sliced thin
- 1/2 cup extra sharp cheddar cheese, shredded
- 1/4 cup sour cream, for creaminess
- Extra crispy bacon bits (reserved from main ingredients)
“Toppings are essential as they add a burst of flavor and texture that make this soup feel indulgent and vibrant.”
With these ingredients, we’re ready to create a bowl of Tony Roma’s signature baked potato soup that delivers comforting richness in every bite.
Equipment Needed
To create Tony Roma’s Baked Potato Soup flawlessly, having the right equipment is essential. We ensure a smooth cooking process and excellent texture by using specific tools designed for soup preparation. Below is a detailed list of everything we need.
| Equipment | Purpose |
|---|---|
| Large Dutch Oven or Heavy-Bottomed Pot | For sautéing ingredients and simmering the soup evenly |
| Chef’s Knife | To chop potatoes, onions, and green onions precisely |
| Cutting Board | A clean surface for safe and efficient chopping |
| Measuring Cups & Spoons | For adding accurate amounts of milk, broth, and seasonings |
| Wooden Spoon or Heat-Resistant Silicone Spatula | For stirring the soup without scratching the pot |
| Whisk | To mix the butter and flour smoothly when making the roux |
| Potato Masher or Fork | To mash potatoes partially, giving the soup its loaded texture |
| Ladle | For easy serving and portion control |
Using a large Dutch oven ensures that heat distributes evenly so the soup thickens without scorching. Precise chopping with a sharp chef’s knife helps the potatoes cook consistently. We recommend a wooden spoon or silicone spatula for easy stirring to keep the texture creamy.
When creating the roux—the base thickener—our whisk is crucial to avoid lumps and ensure a silky consistency. For a homemade touch, we partially mash potatoes to retain some chunks, utilizing a potato masher or fork.
These tools simplify every step from preparation to serving, making the process seamless. Having these ready before we start helps us focus on making our Tony Roma’s Baked Potato Soup rich and satisfying every time.
Prep Work
Before diving into cooking Tony Roma’s Baked Potato Soup, proper preparation ensures a smooth process and a rich, flavorful result. Let’s get our ingredients ready with precision and care.
Preparing the Potatoes
We start by selecting large russet potatoes, known for their starchy texture that creates a creamy base for this soup. Here’s how to prepare them:
- Wash the potatoes thoroughly under cold running water to remove any dirt.
- Peel the potatoes using a sharp vegetable peeler for a smooth texture.
- Cut the potatoes into uniform 1-inch cubes. This size helps them cook evenly and break down just right in the soup.
- If desired, parboil the cubes in boiling salted water for 5 minutes. This step softens the potatoes slightly to speed the cooking process without losing their structure.
| Step | Description | Purpose |
|---|---|---|
| Wash | Clean potatoes | Remove dirt and debris |
| Peel | Remove skin | Ensure smooth soup texture |
| Cube | Cut into 1-inch pieces | Even cooking and consistency |
| Parboil (opt.) | Boil for 5 minutes in salted water | Softens potatoes for quicker cooking |
Chopping Vegetables
The flavor base of our soup relies on finely chopped vegetables. Here’s how to prepare them efficiently:
- Dice one yellow onion finely to ensure it melts into the soup and blends seamlessly.
- Chop green onions into thin slices for garnish—reserve some for cooking and some for topping.
- If adding garlic powder, no chopping is necessary, but fresh garlic should be minced finely if used alternatively.
- Crisp bacon first, then chop into small bits to sprinkle for both cooking and garnish.
“Precise chopping unlocks the full aroma and flavor profile of our ingredients, making each spoonful of Tony Roma’s Baked Potato Soup truly indulgent.”
By completing this careful prep work, we set the stage for rich, comforting, and soul-warming soup that stays true to the classic Tony Roma’s style.
Cooking Instructions
Follow these steps carefully to create the creamy and flavorful Tony Roma’s Baked Potato Soup that perfectly captures the essence of a loaded baked potato in soup form.
Cooking the Soup Base
- Melt 4 tablespoons of butter in a large Dutch oven over medium heat until foamy.
- Add 1 finely diced yellow onion to the butter and sauté for 4-5 minutes, stirring occasionally until translucent and fragrant.
- Stir in 3 tablespoons of all-purpose flour to the onion mixture. Cook the flour for 2-3 minutes, whisking constantly to form a smooth, golden roux without letting it brown.
- Gradually whisk in 4 cups of chicken broth and 2 cups of whole milk to the roux, combining slowly to avoid lumps.
- Bring the mixture to a gentle simmer, stirring regularly until it thickens to a creamy consistency—about 5-7 minutes.
Adding Potatoes and Simmering
- Once the soup base has thickened, carefully add the 3 cups of peeled and cubed russet potatoes.
- Stir the potatoes into the soup and bring back to a gentle simmer.
- Cover the pot and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Use a potato masher to partially mash some of the potatoes directly in the pot, creating a creamy texture while leaving some chunks for bite.
- Add 6 slices of cooked and crumbled bacon, stirring gently to distribute the smoky flavor throughout the soup.
Final Seasoning and Adjustments
- Season the soup with 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, and ¼ teaspoon paprika. Adjust seasoning gradually to maintain balanced flavor.
- Stir in 1 cup shredded sharp cheddar cheese until melted and fully incorporated, enriching the soup with savory sharpness.
- Taste the soup, then adjust salt and pepper as needed to achieve the classic Tony Roma’s Baked Potato Soup flavor.
- Serve hot, garnished with additional cheddar, chopped green onions, sour cream, and extra bacon bits if desired for that authentic loaded baked potato experience.
| Ingredient | Amount | Notes |
|---|---|---|
| Butter | 4 tablespoons | For sautéing onions |
| Yellow onion | 1 medium, finely diced | Adds sweetness and depth |
| All-purpose flour | 3 tablespoons | Forms the roux base |
| Chicken broth | 4 cups | Adds savory body |
| Whole milk | 2 cups | Adds creaminess |
| Russet potatoes | 3 cups, peeled and cubed | Main ingredient |
| Bacon | 6 slices, cooked crumbled | Adds smoky flavor |
| Salt | 1 teaspoon | Seasoning |
| Black pepper | ½ teaspoon | Seasoning |
| Garlic powder | ½ teaspoon | Subtle garlic flavor |
| Paprika | ¼ teaspoon | Adds mild smoky warmth |
| Sharp cheddar cheese | 1 cup shredded | Melts into soup for richness |
By following these instructions, we ensure that every spoonful of our Tony Roma’s Baked Potato Soup bursts with creamy richness, smoky bacon, and perfectly tender potatoes.
Serving Suggestions
To fully enjoy our Tony Roma’s Baked Potato Soup, focus on the perfect presentation and complementary sides that enhance its rich, creamy flavor and loaded baked potato essence.
1. Garnish Generously
We recommend topping each bowl with extra crispy bacon bits, freshly shredded sharp cheddar cheese, a dollop of sour cream, and a sprinkle of vibrant chopped green onions. These garnishes add layers of flavor, texture, and visual appeal to the soup.
2. Accompany with Fresh Bread
Serve the soup alongside warm, crusty bread or soft dinner rolls. Our favorites include:
| Bread Type | Description | Purpose |
|---|---|---|
| French Baguette | Crispy crust and airy crumb | For dipping and soaking |
| Buttery Dinner Roll | Soft and rich texture | Complements creamy richness |
| Garlic Bread | Infused with garlic and herbs | Adds aromatic, savory contrast |
3. Pair with a Crisp Salad
Balance the richness by serving the soup with a refreshing green salad. A simple mixed greens salad with lemon vinaigrette or a crisp cucumber salad provides a crisp, acidic counterpoint to the hearty soup.
4. Offer Beverage Pairings
Our ideal beverage matches include:
- Chardonnay for its buttery notes that complement the soup’s creamy texture
- Light beer to cut through the richness with mild bitterness
- Iced tea with lemon for a non-alcoholic, refreshing option
Bringing together these serving elements will elevate your experience of Tony Roma’s Baked Potato Soup into a satisfying, complete meal that delights all the senses.
Make-Ahead and Storage Tips
To enjoy Tony Roma’s Baked Potato Soup at your convenience, mastering make-ahead and storage techniques is essential. Let’s walk through the best practices for preserving the soup’s creamy texture and rich flavor.
Make-Ahead Preparation
- Prepare the soup fully but do not add garnishes such as bacon bits, cheddar cheese, sour cream, or green onions before storing.
- Allow the soup to cool completely to room temperature before refrigerating to prevent condensation and preserve quality.
- Transfer the soup into an airtight container, leaving some space at the top to allow for expansion if freezing.
Refrigeration Guidelines
- Store the soup in the refrigerator at or below 40°F (4°C).
- Consume within 3 to 4 days for optimal freshness and taste.
- When reheating, use a simmer method on the stove, stirring frequently to restore smooth consistency. Avoid boiling to maintain creaminess.
Freezing Tips
For longer storage, freezing is ideal. Follow these tips for the best results:
| Step | Instruction |
|---|---|
| Container | Use freezer-safe airtight containers or heavy-duty freezer bags. |
| Portioning | Divide into single or family-size portions for easy thawing. |
| Labeling | Mark with date and contents for reference. |
| Freezing Duration | Keep frozen for up to 3 months. |
Thawing and Reheating from Frozen
- Transfer frozen soup to the refrigerator overnight to thaw slowly.
- Reheat gently over low heat on the stove, stirring regularly.
- You may need to add a splash of milk or broth to restore desired consistency.
- Add fresh garnishes after reheating to maintain texture and flavor impact.
“Pro Tip: Avoid microwaving for best texture. Slow reheating preserves the velvety creaminess synonymous with Tony Roma’s Baked Potato Soup.”
By following these make-ahead and storage tips, we maintain the soup’s signature hearty taste and velvety texture whether enjoyed immediately or saved for later.
Conclusion
Tony Roma’s Baked Potato Soup is a delicious way to bring comfort and warmth to any meal. With its rich flavors and creamy texture, it’s a dish that’s both satisfying and easy to prepare. Whether you’re cooking for your family or entertaining guests, this recipe delivers a perfect balance of hearty ingredients and simple steps.
By following the tips and techniques we’ve shared, you’ll create a soup that’s as impressive as it is comforting. Don’t forget to experiment with your favorite toppings and sides to make it truly your own. This soup isn’t just a meal—it’s an experience worth savoring again and again.
Frequently Asked Questions
What ingredients are needed for Tony Roma’s Baked Potato Soup?
You need russet potatoes, bacon, sharp cheddar cheese, yellow onion, chicken broth, whole milk, butter, flour, and seasonings like salt, pepper, garlic powder, and paprika.
How do I prepare the potatoes for the soup?
Wash, peel, and cube the potatoes. Optionally, parboil them for even cooking before adding to the soup.
What kitchen tools are essential for making this soup?
A large Dutch oven, chef’s knife, whisk, measuring cups, wooden spoon or silicone spatula, potato masher, and a ladle make the cooking process easier.
How is the soup cooked?
Start by sautéing onions in butter and making a roux with flour, then gradually add broth and milk. Add potatoes and simmer until tender, mash some for texture, and finish with bacon and cheese.
What garnishes are recommended for serving?
Top the soup with crispy bacon bits, extra sharp cheddar, sour cream, and sliced green onions for the best flavor and appearance.
What are good side dishes to serve with this soup?
Serve with warm, crusty bread like French baguettes or garlic bread, and a fresh green salad balances the meal well.
Can this soup be made ahead and stored?
Yes, cool it completely and store in airtight containers without garnishes. Refrigerate for 3-4 days or freeze for longer storage.
How should I reheat the soup?
Reheat gently on the stove to maintain creamy texture. Avoid microwaving to prevent changes in consistency.
What beverages pair well with Tony Roma’s Baked Potato Soup?
Chardonnay, light beer, or iced tea with lemon complement the soup’s rich, comforting flavors nicely.