While this baked potato soup has a creamy texture, it does not include any heavy cream. 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.