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Tony Roma's potato soup

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Serves | Prep Time | Cook Time

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Ingredients You'll Need

Tony Roma's potato soup
2 medium potatoes -- chopped
3 tablespoons butter
1 cup onion -- diced
2 tablespoons flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch
1 1/2 cups instant mashed potatoes -- dry
salt and pepper -- to taste
1/2 teaspoon basil
1 cup half and half
1/2 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon
2 green onions -- chopped (green part -- only)


Bake the 2 potatoes at 400F degrees for 1 hour or until done.

When cooked, remove from oven and let cool. Melt the butter in a

large saucepan and saute the onion until soft and beginning to

brown. Add the flour to the onions and stir well. Add the stock,

water, cornstarch, mashed potato flakes and seasonings and bring

to a boil. Reduce heat and simmer 5-8 minutes.

Slice the cooled potatoes in half and scoop out the flesh.

Crumble into saucepan. Add the half-and-half to the pan and

bring to a boil. Reduce heat and simmer for 15-20 minutes until

the soup is thickened.

To serve, spoon 1 to 1 1/2 cups of soup into a bowl. Top with

cheddar cheese, crumbled bacon and chopped green onion

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