Stuart Anderson'S Black Angus Baked Potato Soup - cooking recipe

Ingredients

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

Preparation

Melt butter on medium heat.
Add onion and saute for 2 minutes, being careful not to brown the onions.
Sprinkle flour over the onions and cook about 5 minutes, stirring often.
Gradually add chicken broth.
Add potatoes, salt, basil, white and black pepper, Tabasco and garlic salt.
Bring to a boil, reduce heat to low and simmer 20-25 minutes, or until potatoes are tender, stirring occasionally.
Stir in half& half; heat through.
Garnish with grated cheddar cheese, cooked& crumbled bacon, a dollop of sour cream and finely sliced green onion.