Stuart Anderson's Black Angus Baked Potato Soup

By Kater on December 12, 2004

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Ingredients

    1. 3 tablespoons butter or 3 tablespoons margarine
    2. 1 cup finely sliced onion
    3. 2 tablespoons flour
    4. 1 (14 1/2 ounce) cans chicken broth
    5. 1 lb baking potato, peeled and cut into 1/2 inch dice ( 2 medium)
    6. 1/2 teaspoon salt
    7. 1 teaspoon dried basil
    8. 1/4 teaspoon white pepper
    9. 1/4 teaspoon black pepper
    10. 1 dash Tabasco sauce
    11. 1/2 teaspoon garlic salt
    12. 1 cup half-and-half or 1 cup substitute low-fat milk

Directions

  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, white 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.
 
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