Stuart Anderson'S Black Angus Baked Potato Soup

Name: Stuart Anderson'S Black Angus Baked Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

294

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons butter or 3 tablespoons margarine, 1 cup finely sliced onion, 2 tablespoons flour, 1 (14 1/2 ounce) can chicken broth, and more.

Yes, Stuart Anderson'S Black Angus Baked Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!