Loaded Potato Soup I Recipe

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.

Nutrition

Amount Per Serving (12 total)

Calories
338 cal
17%

Fat
16.6 g
26%

Carbs
37.6 g
12%

Based on a 2,000 calorie diet

Reviews (151)

Rate This Recipe

177

TAMMYLYN916

Nov. 7, 2003

"We loved this soup. I noticed too that it wasn't as thick as I like potato soup so I added a little cornstach/water mixture and that helped. I did not have onions on hand but I did have green onions ..." See moreso I added those to the potatoes and had them boil with the potatoes( I boiled the potatoes instead of microwaving them), because I do not like crunchy onions in my soup. But it really did taste like a baked potato. I topped it with crumbled bacon and extra cheese. We will be making this allot for those cold winter nights. It is a great comfort food!"

163

YummyFoodLover

Sep. 1, 2010

"I absolutely love this soup. It turned out perfect. To the person who posted about the soup being gritty, it's because the potatoes were over cooked. The only time that ever happens is if the potatoes..." See more to cooked for to long. They still need to be slightly firm. Another review about the sour cream seperating. If your flour, butter and milk becomes to hot and then you add cold sour cream to it you can curdle it and that can cause seperation. Food for thought. :) Delicious soup."

118