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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

Nutrition Info

338.3 calories carbohydrate: 37.6 g cholesterol: 46.6 mg fat: 16.6 g fiber: 3.3 g protein: 10.7 g saturatedFat: 10.4 g servingSize: - sodium: 169.2 mg sugar: 8.9 g transFat: : - unsaturatedFat: : -

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.

12 servings

Thick, creamy, potato-y soup! Top with bacon bits and additional grated Cheddar cheese for a flavor explosion!