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Nutrition Facts
Serving Size 1 (351g) Recipe makes 4 servings
Calories 303
Calories from Fat 147		(48%)
Amount Per Serving		%DV
	Total Fat 16.4g	25%
	Saturated Fat 10.0g	50%
	Monounsaturated Fat 4.5g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 45mg		15%
Sodium 729mg		30%
Potassium 674mg		19%
Total Carbohydrate 33.2g		11%
	Dietary Fiber 2.9g	11%
	Sugars 3.1g
Protein 7.0g		14%
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Stuart Anderson's Black Angus Baked Potato Soup

Recipe #105920 | 35 min | 10 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Kater
Dec 12, 2004

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!

SERVES 4 , 1 quart (change servings and units)

Ingredients

3 tablespoons butter or 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 substitute low-fat milk

Directions

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.

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Featured Reviews for This Recipe

From: rebeckym

On May 25, 2009

I'm not sure what happened - maybe i added too much white pepper.... this soup just did not turn out well for me at all =( i'll have to try it again without trying to make it serve 8 as opposed to just 4...

0 people found this review helpful

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From: Tee Angel

On Sep 21, 2008

I have made this soup several times but am just now getting around to writing a review. 5+ stars for sure. I follow the recipe fairly close but do add extra tabasco and potatos. Comes together with ease.

1 person found this review helpful

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From: Country Cookin' Mama

On Oct 7, 2005

What an amazing recipe. It tastes just like Black Angus' potato soup! I did put mine in my crockpot after I got everything mixed together. I didn't want to stand and stir so much, so this helped me. Thank you for posting this awesome recipe!

6 people found this review helpful

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From: ARathkamp

On Dec 13, 2008

This was very good, even the DH was impressed. I added a cup of instant mashed potatoes and an extra can of chicken broth then let it cook in the crock pot while we were at work. I also added a few more dsahes of Tobasco just for some kick. We had sone leftovers, but the DH didn't mind having it for lunch the next day. Thanks for posting!

2 people found this review helpful

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Read all 8 reviews