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Ingredients
| russet potatoes: 8 whole potatoes (peeled and cubed) |
| salted butter: 1/2 cup |
| all-purpose flour (unsifted): 1/2 cup |
| 2% milk: 8 cups |
| onions (chopped): 1/4 cup |
| sour cream: 1 8oz container |
| cheddar cheese (shredded): 1/2 cup |
| salt (to taste) |
| black pepper (to taste) |
Loaded Potato Soup I
Credit: AllRecipes
User rating:
"Thick, creamy, potato-y soup! Top with bacon bits and additional grated Cheddar cheese for a flavor explosion!"
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Prep Time
15 min -
Cook Time
15 min -
Servings
12 serving(s)
Tags
Directions
- Place cubed potatoes into a glass dish, and cook in the microwave oven for 7 to 10 minutes, or until soft.
- While the potatoes are cooking, melt the butter in a large pot over medium-high heat. Whisk in flour until smooth, then gradually stir in the milk. Bring to a boil, then reduce heat to medium, and simmer for 5 to 10 minutes, or until slightly thickened.
- Stir in the potatoes and onion, and cook for 5 more minutes. Stir in the sour cream and Cheddar cheese until melted and well blended. Season with salt and pepper.