Potato-flavored, thick soup! For a flavor explosion, sprinkle some bacon chunks and more grated Cheddar cheese on top!
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 12 |
| Yield: | 12 servings |
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
Instructions
- 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 Facts
| Calories | 338 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 3 g |
| Protein | 11 g |
| Saturated Fat | 10 g |
| Sodium | 169 mg |
| Sugars | 9 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
My family loves this! And we aren’t really soup people. I add cooked bacon – because it’s supposed to be loaded! Then serve with additional shredded cheese, crumbled bacon and green onions. Delicious! I also saute my onions and some garlic in the butter prior to making the roux because I don’t like crunchy onions in my soup.
I used your recipe. Cut milk by 2 cups. Half the potatoes. Doubled the cheese and sour cream added salt pepper garlic powder. And it’s just amaze balls!!!
this is an awesome soup to have when it’s chilly outside. I usually make enough for 2-3 big bowls.
This is a good and easy recipe. I added a clove of garlic, and I sautéed them with the onions in butter before adding the flour in. And I recommend boiling your potatoes instead of the microwave because they all vary. also i added about 2 cups of cheese instead of a 1/2 c . This recipe took me about 45 min total. I have claimed this as my own soup to my family.
This recipe as written doesn’t work as well as it does after some adjustments. I don’t like crunchy onions in my soup (who does?) so I added some dried minced onion and let it simmer when I added the potatoes. Just for preference I used half chicken broth and half milk. I liked cooking the potatoes in the microwave, that’s a genius hack.
It’s a simple recipe and I made it because of all the good reviews. Even with the amount of salt and pepper I added this had virtually no flavor. I ended up adding ham so it didn’t all go to waste. Ultimately it’s an ok recipe to use as a base but it needs a lot of doctoring to make it a go to dish.
It’s okay but it needs something. Next time, I’m going to add some thyme.
I like this recipe. It was so easy to make.
Soup was nummy.Took a little longer to fix than indicated.
This was delicious! I added four garlic cloves to it and it gave it a nice kick. Definitely a keeper.
It’s great and very simple. Only adjustment was I boiled my potatoes in chicken broth and then added roux to that pot and mashed a few potatoes while cooking to thicken it up…
Perfect! I cubed and boiled potatoes for 6 minutes. Otherwise, no changes. Topped with bacon crumbles and green onion. Delicious!
Absolutely fantastic and I haven’t even added the bacon yet. And bacon makes everything better! I did not have sour cream so did not use it; though it is quite rich and creamy without it. Very yummy and filling!
I sauteed 1cup onions and 1 cup broccoli then added to the mix. I also added some garlic powder. Otherwise I followed the recipe. Turned out great! Thanks
Amazing!!! Easy and quick
best. soup. ever. i used 7 potatoes, replaced the butter w/margarine, threw in a few slices of american cheese and a half cup of cheddar and asadero, and used 10 oz of sour cream microwaving the potatoes was pretty difficult and they werent completely done so i ended up throwing them into the pot while the milk/rue mix did its boiling thing and it cooked them to perfection. it took a little longer than the recipe stated but thats probs my own fault, it was really good and made so much soup omg.
This recipe is very easy and I will definitely be making it again.
Wonderful version of potato soup! I boiled the potato and onions and added garlic to my butter and about twice the amount of cheese. I let my soup cool about 5 min before I added the sour cream too.
I made it and it was delicious. I didn’t think cooking the potatoes in the microwave would work but they were perfect. It thickened up nicely…just follow directions. I used crumbled bacon, green onion and cheese for toppings.
Added water before placing potatoes to microwave also I added some dried chives to the mix and a smidge of Cayanne pepper it was delicious
I made it gluten free and lower fat by leaving out the butter, flour and sour cream and substituting two cups of the milk with vegetable bouillon. Since I wasn’t making a roux to thicken it, I withheld one cup of milk (cold) and mixed it with half a cup of cornstarch and added it to the soup once it was very hot. I also found that it needed much more, maybe twice as much, cheese as the recipe called for. My kids loved it!