I used whole (3%) milk, flour to thicken it, and a dab of sour cream in the end for flavor.
I also chose not to bake the potatoes for this recipe.
Techniques for creating this famous meal vary, but I find it easier to just get started on the soup and cook it all in one pot all at once.
If I have a choice, I always go with the simplest alternative!
Ingredients
- 8 potatoes, peeled and cubed
- ½ cup butter
- ½ cup all-purpose flour
- 8 cups milk
- ¼ cup chopped onion
- 1 (8 ounce) container sour cream
- ½ cup shredded Cheddar cheese
- salt and pepper to taste
How To Make LOADED BAKED POTATO SOUP:
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.
Credit: Healthy Juice
