Ingredients

• ½ Stick Butter
• 1 Onion, chopped
• 2 Tbsp. Flour
• 4 Cups Water
• 1 Chicken Bouillon Cube
• ½ Cup Chicken Stock
• ½ Cup Instant Potatoes
• ½ Tbsp. Lawry’s Seasoned Salt
• ½ Tbsp. Dried Basil
• ½ Tbsp. Pepper
• A Couple shakes of Tobasco
• 2 Medium Cooked Potatoes, cut into 1/2” chunks (about 2 Cups)
• ½ Cup Half-and-Half

Directions 

Sauté butter and chopped onion until onions are clear, about 5 minutes. 

Add two spoonfuls flour and stir to make a paste.

Gradually add the rest of the ingredients while stirring.

Bring to a boil, then lower heat and simmer from five to 20 minutes.

Finally, add the cooked potatoes and half-and-half. 

Optional: Garnish with favorite baked potato toppings, cheddar cheese, bacon, sour cream and green onions.
 

© 2009 Cooking for Dads