Baked Potato Soup

From "Favorites" Cookbook

3 Tbsp butter
1 cup finely chopped onion
2 Tbsp flour
1 (14 1/2-oz) can chicken broth
4 medium baking potatoes, peeled and cut into 1/2" cubes
1/2 tsp salt
1/4 tsp white pepper (use less pepper--- more like 1/8 tsp of white and black)
1/4 tsp black pepper
1 tsp dried basil
dash Tobasco sauce
1/2 tsp garlic salt
1 cup half & half

Garnish with:
Grated Cheddar cheese
Sour Cream
crumbled bacon
chopped green onions

Melt butter in a 2-qt saucepan on medium heat.  Add onion and saute for 2 minutes.  Sprinkle flour over the onions and cook about 5 minutes, stirring often.  Gradually add chicken broth.  Add potatoes, salt, white and black pepper, basil, Tobasco sauce, and garlic salt.  Bring to a boil, reduce heat to low and simmer 20 minutes.  Stir occasionally.  Stir in half & half; heat through.  Serve with garnishes.  Serves 4 but doubles easily.