Stuart Anderson's Black Angus Baked Potato Soup |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is my favorite potato soup recipe - very easy and quick. I always end up at least doubling the recipe and there's never much left! I think I must have found this recipe in a newspaper somewhere, but I'm not sure! 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 |
Directions:
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.
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