We’ve always been fans of Tony Roma’s baked potato soup—it’s that irresistible blend of creamy potatoes and savory flavors that turns a simple meal into something special. Originating from the iconic American rib joint, this hearty dish captures the essence of comfort food we all crave on cozy evenings.
In our kitchen, we’ve perfected a home version of this classic recipe that’s easy to whip up yet packs all the authentic taste. Join us as we guide you through the steps to make your own bowl of warmth and delight.
Ingredients
To bring our homemade version of Tony Roma’s Baked Potato Soup to life with its creamy texture and savory flavors, we start by gathering these key ingredients. We’ve organized them in the order they are typically used, with prep notes for accuracy.
- Potatoes: 4 large russet potatoes, baked until tender and cubed (about 2 pounds total, as the base for that hearty, comforting heartiness).
- Onion: 1 medium yellow onion, finely diced (adds a sweet, aromatic depth to enhance the soup’s flavor profile).
- Garlic: 4 cloves, minced (infuses a robust, pungent kick that complements the creamy potatoes).
- Bacon: 6 slices, cooked until crispy and crumbled (provides smoky, savory notes for an authentic Tony Roma’s touch).
- Chicken broth: 4 cups low-sodium (use as the liquid foundation to achieve the perfect soup consistency).
- Heavy cream: 1 cup (creates the rich, velvety creaminess that makes this soup irresistible).
- Cheddar cheese: 2 cups shredded sharp (melted in for a gooey, tangy contrast to the potatoes).
- Butter: 4 tablespoons unsalted (sautéed early to build flavor layers).
- All-purpose flour: ¼ cup (used as a thickener for the roux, ensuring a smooth, hearty texture).
- Salt and pepper: 1 teaspoon salt and ½ teaspoon black pepper, to taste (season throughout for balanced, savory flavors).
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 |
| Protein | 12g |
| Carbohydrates | 35g |
| Fat | 28g |
| Sodium | 800mg |
Required Tools and Equipment
To prepare our homemade version of Tony Roma’s Baked Potato Soup efficiently and safely, we rely on a few essential tools and equipment. These items ensure precise preparation and help achieve that creamy, comforting texture we love. Below, we’ve listed them in the order they’ll typically be used during the recipe process.
- Oven: A standard oven preheated to 400°F (204°C) is crucial for baking the russet potatoes to perfection, giving them a fluffy interior that forms the soup’s hearty base.
- Baking Sheet or Tray: We use a sturdy baking sheet to hold the potatoes while they bake, preventing any mess and allowing for even heat distribution.
- Cutting Board and Sharp Knife: A large cutting board paired with a sharp chef’s knife helps us dice the onions, garlic, and potatoes quickly and safely, minimizing prep time.
- Large Pot or Dutch Oven: For simmering the soup, a 4- to 6-quart heavy-bottomed pot is our go-to choice; it retains heat evenly and accommodates the ingredients without overflow.
- Measuring Cups and Spoons: Accurate measurements are key for balancing flavors, so we always have a set of these on hand to portion out broth, cream, and seasonings precisely.
- *Immersion Blender or Countertop Blender: An immersion blender offers convenience for pureeing the soup directly in the pot, while a countertop blender works if we need a smoother consistency—either ensures that velvety finish.
- Grater or Microplane: We use a box grater to shred cheddar cheese finely, allowing it to melt seamlessly into the soup for that irresistible gooey element.
- Ladle and Serving Bowls: Finally, a ladle makes it easy to portion out the hot soup into bowls, enhancing our serving experience with minimal fuss.
With these tools ready, we’re set to move seamlessly into the cooking steps, building on the ingredients we’ve gathered for an authentic, delicious result.
Instructions
We guide you through preparing Tony Roma’s baked potato soup with simple, precise steps that build on our selected ingredients and tools for a creamy, flavorful result.
Prep Work
First, we preheat the oven to 400°F to bake the potatoes. Wash and scrub 4 large russet potatoes, then pierce each with a fork several times for even cooking. Place them on a baking sheet and bake for about 1 hour until tender when pierced with a knife.
Next, we prepare the other ingredients. Dice 1 medium yellow onion and mince 3 cloves of garlic on a cutting board using a sharp knife. In a skillet over medium heat, cook 6 slices of crispy bacon until browned and crisp, then drain on paper towels and crumble for later use. Measure out 4 cups of low-sodium chicken broth, 2 cups of heavy cream, 2 cups of shredded sharp cheddar cheese, 4 tablespoons of unsalted butter, and 1/4 cup of all-purpose flour along with seasonings like 1 teaspoon salt and 1/2 teaspoon black pepper.
Cooking the Soup
We start by melting the butter in a large pot or Dutch oven over medium heat. Add the diced onion and minced garlic, sautéing for 3-4 minutes until softened and fragrant.
Stir in the flour to form a roux, cooking for 1-2 minutes while stirring constantly to avoid lumps. Gradually pour in the chicken broth, whisking smoothly to combine, then bring the mixture to a simmer. Add the baked potatoes—peeled and roughly mashed—and let it cook for 10 minutes to blend the flavors.
Reduce the heat and stir in the heavy cream, allowing the soup to simmer gently for another 5 minutes. Season with salt and black pepper to taste, ensuring the soup reaches a thick, creamy consistency that captures Tony Roma’s signature savoriness.
Assembling and Serving
We blend the soup for a smooth texture using an immersion blender directly in the pot, or transfer portions to a countertop blender and puree until velvety.
Stir in the shredded sharp cheddar cheese until fully melted, then top each serving with the crumbled bacon for a crunchy contrast. Ladle the soup into bowls and serve hot, garnishing with extra cheese or chopped green onions if desired for an authentic, comforting finish.
Make-Ahead Instructions
One of the beauties of Tony Roma’s Baked Potato Soup is its flexibility for busy schedules. We often prepare components in advance to save time while preserving that creamy, savory goodness. This approach lets us enjoy a hearty, comforting meal with minimal effort on serving day. Below, we break down the key steps for making ahead, ensuring your soup retains its fresh flavors and texture.
Preparing Ingredients in Advance
To streamline your cooking process, focus on prepping the foundational elements. Here’s how we do it:
- Bake the potatoes: Start by preheating your oven to 400°F and baking 4 large russet potatoes until fork-tender, about 45-60 minutes. Once cooled, peel and mash them roughly. Store in an airtight container in the refrigerator for up to 2 days. This step ensures the potatoes absorb flavors seamlessly when added to the soup later.
- Chop vegetables: Dice 1 medium yellow onion and mince 2-3 cloves of garlic. Place them in separate airtight containers or bags and refrigerate for up to 24 hours. We find this keeps their crispness and aroma intact, making assembly quicker.
- Cook the bacon: Fry 6-8 slices of bacon until crispy, then crumble them. Let cool completely before storing in an airtight container in the fridge for up to 3 days. Reserve the bacon grease if you plan to use it in the roux for extra flavor.
Assembling and Storing the Soup Base
For a head start on the full recipe, we suggest preparing the soup base ahead. This allows the flavors to meld, enhancing that signature Tony Roma’s taste.
- Make the roux: In a large pot, melt 4 tablespoons of unsalted butter over medium heat. Whisk in 1/4 cup of all-purpose flour to form a smooth roux, cooking for 1-2 minutes until golden. Gradually stir in 4 cups of low-sodium chicken broth, then add the diced onion and minced garlic. Simmer for 10 minutes until the vegetables soften.
- Incorporate potatoes and cream: Add the pre-baked, mashed potatoes to the pot along with 1 cup of heavy cream. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and any other preferred seasonings. Simmer gently for another 5 minutes, then remove from heat.
- Cool and store: Let the mixture cool to room temperature, then transfer to an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months. Freezing tip: Divide into portion-sized containers to avoid waste and make reheating easier.
Reheating and Finishing Touches
When you’re ready to serve, we make sure the soup regains its velvety texture and warmth with these simple steps:
- Thaw if frozen: If using frozen soup base, thaw it overnight in the refrigerator.
- Reheat on the stove: Pour the base into a pot and warm over medium heat, stirring occasionally. Once hot, blend with an immersion blender for that smooth consistency. Stir in 1 cup of shredded sharp cheddar cheese until melted, which takes about 2-3 minutes.
- Add garnishes: Top with the reserved crumbled bacon and any fresh toppings like chives or sour cream for an authentic finish.
By following these make-ahead strategies, we maximize convenience without compromising the rich, comforting essence of our homemade Tony Roma’s Baked Potato Soup. Always check for freshness before reheating to maintain safety and quality.
Conclusion
We’ve truly enjoyed guiding you through our take on Tony Roma’s baked potato soup. It’s a straightforward recipe that brings restaurant-quality comfort right to your kitchen.
By trying it yourself, you’ll discover how easy it is to customize and savor those rich flavors we all crave. Let’s make every bowl a memorable one.
Frequently Asked Questions
What is Tony Roma’s baked potato soup?
Tony Roma’s baked potato soup is a creamy, savory comfort dish originating from the popular American rib joint. It’s known for its hearty texture and flavors, featuring baked potatoes, cheese, and bacon. This recipe lets you recreate it at home for a delicious, warming meal.
What ingredients are needed for this homemade baked potato soup?
Key ingredients include 4 large russet potatoes, a medium yellow onion, minced garlic, crispy bacon, low-sodium chicken broth, heavy cream, shredded sharp cheddar cheese, unsalted butter, all-purpose flour, and seasonings. These combine to create a rich, comforting soup with balanced flavors.
How do I make Tony Roma’s baked potato soup at home?
Preheat your oven to 400°F and bake potatoes until tender. Dice onions, mince garlic, and cook bacon. Make a roux with butter and flour, add chicken broth and potatoes, then simmer with cream and seasonings. Blend for smoothness, stir in cheese, and serve garnished with bacon.
What tools are required to prepare this soup?
You’ll need a preheated oven and baking sheet for potatoes, a cutting board and sharp knife for prep, a large pot or Dutch oven for cooking, measuring cups and spoons for accuracy, a blender for texture, a grater for cheese, and a ladle for serving. These ensure efficient and safe preparation.
Can I make this baked potato soup ahead of time?
Yes, prepare components like baked and mashed potatoes, chopped vegetables, and cooked bacon in advance, then store in the refrigerator. Assemble the soup base and refrigerate; flavors improve over time. Reheat on the stove, add cream and cheese just before serving to maintain creaminess.
What is the nutritional information for this soup per serving?
Each serving has about 350-400 calories, 10-15g protein, 30-35g carbohydrates, 20-25g fat, and 600-800mg sodium, depending on portions. It’s hearty but calorie-dense, so enjoy in moderation as part of a balanced diet.
Are there any tips for getting the best results with this recipe?
Use russet potatoes for the creamiest texture, cook bacon until crispy for garnish, and blend the soup carefully to avoid splatters. Adjust seasonings to taste and let flavors meld if making ahead. For authenticity, serve hot with cheddar and bacon toppings.