I have a delicious new secret recipe for Tony Roma’s baked potato soup that you must try. This recipe is made with baked potatoes, chicken broth and half-and-half to create wonderfully rich and hearty soup. In just a few simple steps you can make this restaurant quality soup at home for your family to enjoy.
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New Secret Recipe
Tony Roma’s Baked Potato Soup
1/2 medium brown OR yellow onion, chopped (about 3/4 cup)
1/4 cup (1/2 stick) butter
1/3 cup flour
1 quart chicken broth
2 cups half-and-half
7 to 8 medium potatoes, baked until tender, peeled and cut into small cubes
Seasoned salt and garlic pepper to taste
1 to 1 1/2 cups shredded Cheddar cheese
1 to 1 1/2 cups crumbled cooked bacon
1/2 cup finely chopped green onions
In large soup pot, cook brown onion in butter over medium heat until tender. Blend in flour until smooth; cook 1 minute, stirring. With wire whisk, slowly whisk in chicken broth and half-and-half until smooth; cook, whisking until smooth, over medium heat until mixture boils. Boil, stirring, 1 minute. Reduce heat to low. Add potatoes. Season to taste with seasoned salt and garlic pepper. Heat through a few minutes.
Divide soup into 6 soup bowls. Garnish with rows of Cheddar cheese, crumbled bacon and green onions. Serve immediately.
Makes 6 servings.
Source: The Recipe Secret Forum
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6 white onions, sliced and separated into rings
1 cup milk
3 eggs, beaten
salt, to taste
2 cups pancake mix
Combine milk, eggs, and salt in a mixing bowl. Soak the onions in this mixture for about 30 minutes. Place pancake mix in a shallow bowl. Heat oil for frying in a heavy skillet to 375 degrees F.
Remove the onion rings from milk mixture, dip in pancake mix and place in hot oil. Fry rings until golden brown. Transfer to a plate lined with paper towels to drain.
Pack fried onion rings solidly, but loosely, without pressing too hard, into an 8-by 4-inch loaf pan. Bake at 400 degrees F for 10 to 15 minutes. Turn out onto serving plate.
Serve with your favorite dipping sauce.:::
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