Loaded Potato Soup I

1. 1

   Place cubed potatoes into a glass dish, and cook in the microwave oven for 7 to 10 minutes, or until soft.

2. 2

   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.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.