Baked Potato Soup

It rained a couple of inches today in Salt Lake so it seemed like a good day to play around with a Baked Potato Soup recipe...

1 cup chopped onion
3 Tbsp butter
2 Tbsp flour
16 oz of chicken broth
1 lb potatoes, cubed into 1/2 inch pieces (2 large baking potatoes of 4 small ones)
1/2 tsp salt
1/4 tsp white pepper
1/4 tsp black pepper
1 few dashes of Franks Hot Sauce
1/2 tsp garlic salt
1 cup half & half

Toppings:  Shredded cheddar cheese, chopped chives, sour cream, bacon bits

Chop potatoes, and onion.  Sautee onion in butter, in a stock pot, until translucent and browning. Add flour and stir into a paste.  Slowly add chicken broth while stirring continuously.  Add potatoes and all seasonings.  Simmer approximately 20 minutes until potatoes soften, stir occasionally.  Pour in half & half and stir until bubbling.  Remove from heat.  Serve with garnishing of choice.