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Ingredientes
- 4 Tbsp. Butter
- 1 Tbsp. Flour
- 1/4 c. Instant potatoes
- 1/2 tsp Basil
- 1 dsh Tobasco
- 1/2 c. Half and half
- 1 med Onion
- 2Â 1/2 c. Chicken stock
- 1/2 tsp Salt
- 1/8 tsp Pepper
- 1 lb Potatoes, peeled, cooked, and cut into 1/2" chunks
- Â Â Shredded cheddar cheese
- Â Â Crumbled cooked bacon, (or possibly bacon bits)
- Â Â Lowfat sour cream
- Â Â Sliced green onion
Direcciones
- 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, heat the butter and saute/fry onion till transluscent, but not brown. Add in the flour to make a roux, and cook and stir for 5 min. In a seperate bowl, combine the chicken stock, instant potatoes, salt, basil, pepper and tobasco. Gradually add in to the roux mix, stirring and bringing to a boil, then reduce heat and simmer 20 min, stirring often.
- Add in the diced potatoes to the soup, continue to simmer 5-10 min, stirring carefully without mashing the potatoes. Add in cream as desired for consistency. Garnish: Top individual bowls of soup with cheese, bacon, lowfat sour cream and onions.
- Note: You may use any toppings for garnish which you would normally put on your baked potatoes. Also, the recipe is supposed to be for 4-6 servings, but they wouldn't be very big. If you double it, it serves 4-6 generously.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1320g | |
| Calories 1209 | |
| Calories from Fat 737 | 61% |
| Total Fat 83.47g | 104% |
| Saturated Fat 48.44g | 194% |
| Trans Fat 0.0g | |
| Cholesterol 216mg | 72% |
| Sodium 2926mg | 122% |
| Potassium 2481mg | 71% |
| Total Carbs 88.95g | 24% |
| Dietary Fiber 12.8g | 43% |
| Sugars 7.8g | 5% |
| Protein 29.97g | 48% |
Evaluaciones
26 de Diciembre de 2012
I made this and it tasted just like The Black Angus. We all loved it, even my grandkids. I baked my potatoes in the oven like when making baked potatoes. Then cooled them, cut them in half, peeled them and cut in chunks. My son worked for the Black Angus for many years and even he said that he can't tell the difference. Thank you so much for this recipe its a keeper.Yo he cocinado/probado esta receta
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