1.02.2007

Loaded Potato Soup

8 potatoes, peeled and cubed
1/2 cup butter
1/2 cup all-purpose flour
8 cups milk
1/4 cup chopped onion
1 (8 ounce) container sour cream
1/2 cup shredded Cheddar cheese
salt and pepper to taste



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.

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