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 the 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 the flour until smooth, then gradually stir in the milk. Bring the mixture to a boil, then reduce the heat to medium and simmer for 5 to 10 minutes, or until slightly thickened.
Stir in the cooked potatoes and chopped onion, and cook for an additional 5 minutes.
Finally, stir in the sour cream and shredded Cheddar cheese until melted and well blended. Season the soup with salt and pepper according to your taste preferences.
Serve the loaded baked potato soup hot, optionally topped with extra shredded cheese, crispy bacon bits, and chopped green onions for added flavor. Enjoy!
