Baked Potato Soup

I never thought the cold weather would come! But came it did today. And it's now 10:36pm as I write this post, and I'm not ashamed to say that I'm still not dressed for the day. I DID shower, don't worry. But I got right back into my pajamas. And my son did too! It was a badly needed low-key day after a crazy busy weekend.

There's one thing my husband and I don't share and that is our weather preferences. I prefer the hot, sunny, beach weather. And he prefers the cloudy, snowy, mountain weather. So, he's ecstatic about this weather. I, however, cope by...not getting dressed, I guess. Just kidding. There is ONE benefit to this weather. And that is that cold weather brings with it the need for....

SOUP!

And this recipe is absolutely one of the best. We've had it a few times before, but this time after every bite, my husband was raving, "So good, honey. Seriously soooo good." Why, thank you. I actually took a small batch to a friend and she was still talking about it days after the fact too. So it must be a winner. Honestly, look at that picture. You can't tell me your mouth doesn't water seeing all that goodness in one bowl. Mmm. You'd love it even more with this or this.  Enjoy!

{BAKED POTATO SOUP}

click here for a printable version of this recipe

6 T. butter

2 c. onion, finely chopped

4 T. flour

2 can chicken broth (about 4 cups)

6 medium potatoes, peeled and cut into 1/2-inch cubes

1 tsp. salt

1 tsp. black pepper

2 tsp. dried basil

1/4 tsp. Tabasco sauce

1 tsp. garlic salt

2 c. half-and-half

Garnish with:

Cheddar cheese, sour cream, bacon, and green onions.

Melt butter in a saucepan on medium heat. Add onion and saute for 2 minutes. Sprinkle flour over onions and cook 5 minutes, stirring often. Gradually add chicken broth. Add potatoes, salt, white and black pepper, basil, Tabasco sauce and garlic salt. Bring to a boil. Reduce heat to a low simmer for 20 minutes, stirring occasionally. Stir in half-and-half and heat through. Serve with garnishes.