Ingredients35 m servings 284 cals
- Melt butter in a large skillet over medium heat; cook and stir onions until softened, about 5 minutes. Slowly pour chicken broth over onions; add potatoes, flour, basil, salt, pepper, garlic salt, and hot sauce.
- Bring chicken broth to a boil; reduce heat to low and simmer, stirring and mashing potatoes often using a potato masher, until soup is cooked through and smooth, 20 to 25 minutes. Stir evaporated milk into soup.
Per Serving: 284 calories; 14 g fat; 33.4 g carbohydrates; 7.7 g protein; 42 mg cholesterol; 1112 mg sodium. Full nutrition
ReviewsRead all reviews 3
This had an interesting taste I kept going back for (I couldn't decide if I loved, or hated, the basil), but the consistency is a bit gluey and it's not visually appealing. You may have a hard ...
I don't normally have frozen onion on hand, so I chopped up a fresh onion. Simple and tasty