3 T. butter
1 C. finely chopped onion
2 T. flour
1 (14 1/2 oz.) can chicken broth
4 medium baking potatoes, peeled and cut into 1/2″ cubes
1/2 t. salt
1/4 t. white pepper
1/4 t. black pepper
1 t. dried basil
dash Tabasco sauce
1/2 t. garlic salt
1 C. half and half
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 & half; heat through. Serve with garnishes (grated cheddar cheese, sour cream, crumbled bacon, chopped green onions). Serves 4, but doubles easily.
