Baked Potato Soup

This soup is really good, enjoy!

Ingredients

3 T. butter
1 c. finely chopped onion
2 T. flour
1 (14 1/2 oz.) can chicken broth
4 medium baked potatoes, peeled and cut into 1/2 inch cubes
1/2 t. salt
1/4 t. white pepper
1/4 t. black pepper
1 t. dried basil
dash of tabasco sauce
1/2 t. garlic salt
1 c. half and half

Garnish With

grated cheddar cheese
sour cream
crumbled bacon
chopped green onions

Directions

Melt butter in 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 and half; heat through.  Serve with garnishes.  Serves 4, but doubles easily.

Notes

When I added the flour to the onions, I had to stir basically constantly. Adding the flour seemed to make it stick to the bottom and start to brown, so before the suggested five minutes were up, I poured in the chicken broth so it wouldn't burn to the bottom of the pan. Instead of topping with crumbled bacon, I put it into the soup. We topped with grated cheese and green onion.