Loaded Potato Soup I recipe

12 servings

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.