Baked Potato Soup

I just tried this recipe tonight (along with the yummy breadsticks below) and it is definitely a keeper! It's perfectly yummy, fast, and made with ingredients I always have on hand. It's out of my one of my most favorite cookbooks called "Favorites: a collection of Ivory family recipes". To see this book click here. So here's the recipe:

3 TBSP butter

1 C. finely chopped onion

2 TBSP flour

1 (14 1/2 oz) can of chicken broth (I always just use warm water with bullion dissolved in)

4 medium baking potatoes, peeled and cut into 1/2" cubes

1/2 tsp salt

1/4 tsp white pepper

1/4 tsp black pepper (I just omitted the white and did twice as much black)

1 tsp dried basil

dash of Tobasco sauce ( I used chalula cause we had it, I'm sure you could leave it out too)

1/2 tsp garlic salt

1 C. half and half (I just used milk)

Garnish with:

Grated Cheddar cheese

Sour cream

Crumbled bacon

Chopped green onion

Melt butter in a 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, 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 desired garnishes. Serves 4, but doubles easily. DELISH!

Total time: 30 minutes