- 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
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