Craving a warm, comforting bowl of deliciousness? Look no further! This copycat Tony Roma's Baked Potato Soup recipe is the perfect solution for a chilly evening or a cozy weekend lunch. It's surprisingly easy to make, packed with flavor, and unbelievably creamy – everything you love about a loaded baked potato, transformed into a hearty soup. This recipe is perfect for busy weeknights, making it a fantastic addition to your quick dinner ideas repertoire. Get ready to experience the magic of homemade cooking at its finest!
Ingredients: You'll Need These Simple Staples
This recipe uses everyday ingredients, making it a truly accessible and delicious meal.
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth (low sodium preferred)
- 4 medium russet potatoes, peeled and cubed
- 1 cup milk (whole milk recommended for creaminess)
- 1/2 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup crumbled bacon (optional, but highly recommended!)
- 2 tablespoons butter
- 1 teaspoon dried chives
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Sour cream, green onions, and extra bacon bits for garnish (optional)
Step-by-Step Instructions: A Simple, Delicious Process
Get Started: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. This builds a flavorful base for our soup.
Build the Flavor: Pour in the chicken broth and add the cubed potatoes. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender. This is where the magic of slow cooking truly comes alive.
Creamy Perfection: Reduce heat to low. Stir in the milk, heavy cream, cheddar cheese, butter, chives, salt, and pepper. Cook for another 5 minutes, stirring occasionally, until the cheese is melted and the soup is heated through. The creaminess will develop beautifully during this stage.
Bacon Bliss (Optional): If using bacon, cook it separately until crispy. Crumble and set aside for garnish.
Serve & Enjoy: Ladle the soup into bowls and garnish with sour cream, green onions, crumbled bacon (if using), and extra cheddar cheese, if desired.
Cooking Tips for a Perfect Bowl
- Potato Power: For the best results, use russet potatoes. Their fluffy texture is ideal for this creamy soup.
- Broth Matters: Using low-sodium chicken broth allows you to control the salt level to your preference.
- Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce for a little kick.
- Cheese Please: Experiment with different cheeses! Monterey Jack, Gruyere, or even a sharp white cheddar would be delicious.
- Make it Ahead: This soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
Variations: Customize Your Comfort Food
- Vegetarian Delight: Omit the bacon and use vegetable broth instead of chicken broth for a vegetarian-friendly version.
- Spicy Kick: Add a pinch of cayenne pepper or a dash of your favorite hot sauce for a spicier soup.
- Hearty Goodness: Add cooked, crumbled sausage or chopped ham for extra protein and flavor.
Nutritional Information (Per Serving, approximate)
This information is an estimate and may vary based on specific ingredients used.
- Calories: Approximately 350-400
- Fat: 20-25g
- Protein: 10-15g
- Carbohydrates: 25-30g
This Tony Roma's inspired baked potato soup is a guaranteed crowd-pleaser. It’s a perfect example of delicious and healthy meals that don't require hours in the kitchen. Enjoy this easy recipe and share the warmth!