Loaded baked potato soup

I was so surprised at how quickly this comfort food recipe came together. This oh-so-creamy and rich, carb-loaded, cheesy, comforting, cozy soup that I can eat all day long. It’s honestly become one of my favorite soups ever, and I’ve had it 3 times this week already! With the melted cheddar and the creamy soup, how can you resist?

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

Directions:

1. Pierce the potatoes multiple times with a fork, then microwave them for 12 to 15 minutes, or until tender.
2. Carefully halve the potatoes and let them cool. 
3. Once cool enough to handle, remove the skins, and cut them into chunks.

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