Jane's Baked Potato Soup

1 Cube butter
1 diced onion
1/2 c. flour
1 pint half and half
4-5 large or 7-8 small baked potatoes, peeled
1 tsp. salt
1/2 tsp. basil
1/4 tsp. pepper
1/4 tsp. Tabasco sauce
1 qt. chicken stock (4 c. water and 4 bullion cubes)

Saute onion in butter until transparent and tender.  Add flour then half and half slowly.  Stir very well after adding each so it stays smooth.  Add chicken stock, spices and potatoes.  I baked potatoes, cut them in half, poked them with a spoon a few times and scooped out the centers so it was small chunks of potato.  You don't want them mashed, just broken up a bit.  Add as much potato as you like. Serve with cheese, green onions, bacon and sour cream.