Baked Potato Soup

My friend Rebecca introduced me to this recipe and it is delicious.  It has a little kick to it but my kids ate it.  Well, Claire didn't but she is going through a phase where she doesn't like anything unless it is mac and cheese or chicken dinosaurs.  This soup is great in a bread bowl!

3 T butter

1 cup finely chopped onion

2 T flour

1 (14.5 oz) can chicken broth

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

1/2 tsp salt

1/4 tsp white pepper

1 tsp dried basil

dash Tabasco sauce

1/2 tsp garlic salt

1 cup half & half (you can use fat free half & half, I do)

Garnish with:

Grated cheddar cheese

Crumbled bacon

Sour Cream

Chopped green onions

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, white and black pepper, basil, Tabasco and garlic salt.  Bring to a boil, reduce heat to low and simmer for 20 minutes.  Stir in half & half; heat through.  Serve with garnishes.  Serves 4 but doubles easily.