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Stuart Anderson's Black Angus Baked Potato Soup

5.0(18)

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!

by Kater·published 2004-12-12

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Potato

Servings

1 quart, 4 serving(s)

Total time

35 min

prep 10 min

Calories / serving

304 kcal

Ingredients (12)

serves

3 tablespoons butter or 3 tablespoons margarinemargarine
1 cup finely sliced oniononion
2 tablespoons flourflour
1 (14 1/2 ounce) can chicken brothchicken-broth
1 lb baking potato, peeled and cut into 1/2 inch dice (2 medium)potato
1/2 teaspoon saltsalt
1 teaspoon dried basilbasil
1/4 teaspoon white pepperwhite-pepper
1/4 teaspoon black pepperpepper
1 dash Tabasco sauce
1/2 teaspoon garlic saltsalt
1 cup half-and-half or 1 cup substitute low-fat milkmilk

Instructions (8 steps)

01Melt butter on medium heat.
02Add onion and saute for 2 minutes, being careful not to brown the onions.
03Sprinkle flour over the onions and cook about 5 minutes, stirring often.
04

Gradually add chicken broth.

05Add potatoes, salt, basil, white and black pepper, Tabasco and garlic salt.

06Bring to a boil, reduce heat to low and simmer 20-25 minutes, or until potatoes are tender, stirring occasionally.

07Stir in half& half; heat through.

08Garnish with grated cheddar cheese, cooked& crumbled bacon, a dollop of sour cream and finely sliced green onion.

Nutrition (per serving)

Calories: 304 kcal
Protein: 7 g
Fat: 16 g
Saturated fat: 10 g
Carbs: 33 g
Fiber: 3 g
Sugar: 3 g
Sodium: 737 mg
Cholesterol: 45 mg

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