Recipe - Stuart Andersons Black Angus Baked Potato Soup

4 tablespoon Butter
1 tablespoon Flour
One fourth cup Instant potatoes
One half teaspoon Basil
1 ds Tobasco
One half cup Half and half
1 md Onion
2 One half cup Chicken stock
One half teaspoon Salt
1/8 teaspoon Pepper
1 pound Potatoes; peeled, cooked,
and cut into 1/2" chunks

GARNISH
Shredded cheddar cheese
Crumbled cooked bacon; (or
bacon bits)
Sour cream
Sliced green onion

My husbands Aunt worked in Hawaii at Stuart Anderson's Black Angus and she
gave us this recipe....I am not sure how original it is, she may have tried
to duplicate it.

In a saucepan, melt the butter and saute onion until transluscent, but not
brown. Add the flour to make a roux, and cook and stir for 5 minutes. In a
seperate bowl, combine the chicken stock, instant potatoes, salt, basil,
pepper and tobasco. Gradually add to the roux mixture, stirring and
bringing to a boil, then reduce heat and simmer 20 minutes, stirring often.
Add the minced potatoes to the soup, continue to simmer 510 minutes,
stirring carefully without mashing the potatoes. Add cream as desired for
consistency. Garnish: Top individual bowls of soup with cheese, bacon, sour
cream and onions.

Note: You may use any toppings for garnish that you would normally put on
your baked potatoes. Also, the recipe is supposed to be for 46 servings,
but they wouldn't be very big. If you double it, it serves 46 generously.

Posted to EATL Digest by Nsabatino Nsabatino@AOL.COM on Apr 14, 1998