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Baked Potato Soup II
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Creamy potato soup topped with cheddar cheese and chives.
Ingredients:
  • 0.33300000429153 cup butter
  • 0.33333298563957 cup all-purpose flour
  • 4 cups skim milk
  • 6 large baking potatoes, scrubbed
  • 1 cup sour cream
Instructions:
  • Cook the potatoes in the microwave until tender.
  • As the potatoes cook, create a velvety roux over gentle heat by combining butter, margarine, or light olive oil with flour. Be cautious not to scorch the mixture. Once the roux slightly thickens, slowly incorporate the milk. Simmer over low to medium heat as you work on the potatoes.
  • Peel and dice the potatoes, considering mashing some of them. Combine potatoes with the milk mixture and whisk in the sour cream. Serve the soup hot.

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