Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons Butter
  • 1 cup finely sliced Onion
  • 2 tablespoons Flour
  • One 14 1/2-ounce can Chicken Broth
  • 1 pound Baking Potatoes (peeled and cut into 1/2-inch dice)
  • 1/2 teaspoon Salt
  • 1 teaspoon dried Basil
  • 1/4 teaspoon White Pepper
  • 1/4 teaspoon freshly ground Black Pepper (to taste)
  • 1 dash Tabasco Sauce or other Hot Sauce (of choice)
  • 1/2 teaspoon Garlic Salt
  • 1 cup Half and Half or 1 cup Low Fat Milk
  • Grated Cheddar Cheese (to garnish)
  • Bacon (cooked crisp and crumbled, to garnish)
  • Sour Cream (to garnish)
  • Green Onions (finely sliced, to garnish)

Instruction

  • Place butter in a stock pot.
  • Place pot over medium heat and melt butter.
  • When butter is hot, but not burnt, add onion. Sauté for 2 minutes, being careful not to brown the onions.
  • Sprinkle flour over onions. Cook about 5 minutes, stirring often.
  • Gradually add chicken broth.
  • Add prepared potatoes, salt, basil, white and black pepper, hot sauce and garlic salt. Bring to a boil. Reduce heat to low. Simmer 20 - 25 minutes, or until potatoes are tender, stirring occasionally.
  • Stir in half and half. Simmer just to heat through.
  • Spoon hot into individual bowls.
  • Garnish, to taste, with cheddar cheese, bacon and a dollop of sour cream. Sprinkle with green onion.
  • Serve hot.