Stuart Anderson'S Black Angus Baked Potato Soup

• 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 white 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

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.

butter, onion, flour, chicken broth, baking potato, salt, basil, white pepper, black pepper, tabasco sauce, garlic salt, substitute lowfat

Taken from www.food.com/recipe/stuart-andersons-black-angus-baked-potato-soup-105920 (may not work)