Baked Potato Soup

Baked Potato Soup

3 TBS butter

1 cup finely chopped onion

2 TBS flour

1 (14.5 oz) can chicken broth

4 medium baking potatoes, peeled and cut into 1/2" cubes

1/2 tsp salt

1/2 tsp white pepper

1/4 tsp black pepper

1 tsp dried basil

dash Tabasco sauce

1/2 tsp garlic salt

1 cup half & half

Garnish with:

Grater Cheddar cheese

Sour cream

Crumbled bacon

Chopped green onions

Melt butter in a 2-quart saucepan on medium heat. Add onion and saute for 2 minutes. Sprinkle flour over the onions and cook about 5 minutes, stirring often. Gradually add chicken broth. Add potatoes, salt, white and black pepper, basil Tabasco and garlic salt. Bring to a boil, reduce heat to low and simmer 20 minutes. Stir occasionally. Stir in half & half; heat through. Serve with garnishes. Serves 4, but doubles easily.

*This was one of the soups at Super Saturday, although it got a little overdone by the end of the event. I leave out the white pepper (because I don't have any) and the Tabasco sauce. Enjoy!