Stuart Anderson's Black Angus Baked Potato Soup

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 3 tablespoons butter or 3 tablespoons margarine
• 1 cup finely sliced onion
• 2 tablespoons flour
• 1 (14 1/2 ounce) can chicken broth
• 1 lb baking potato, peeled and cut into 1/2 inch dice (2 medium)
• 1/2 teaspoon salt
• 1 teaspoon dried basil
• 1/4 teaspoon pepper
• 1/4 teaspoon black pepper
• 1 dash tabasco sauce
• 1/2 teaspoon garlic salt
• 1 cup half-and-half or 1 cup substitute low-fat milk

Recipe

• 1 melt butter on medium heat.
• 2 add onion and saute for 2 minutes, being careful not to brown the onions.
• 3 sprinkle flour over the onions and cook about 5 minutes, stirring often.
• 4 gradually add chicken broth.
• 5 add potatoes, salt, basil, and black pepper, tabasco and garlic salt.
• 6 bring to a boil, reduce heat to low and simmer 20-25 minutes, or until potatoes are tender, stirring occasionally.
• 7 stir in half& half; heat through.
• 8 garnish with grated cheddar cheese, cooked& crumbled bacon, a dollop of sour cream and finely sliced green onion.