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LOADED BAKED POTATO SOUP

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A Creamy Dream: Loaded Baked Potato Soup

Calling all potato enthusiasts! This Loaded Baked Potato Soup is a warm hug in a bowl, transforming all the beloved flavors of a classic baked potato into a luxuriously creamy soup. It's perfect for a cozy night in, a delightful lunch option, or whenever you crave comfort food at its finest.

Gather the Ingredients for Creamy Potato Perfection:

The Creamy Base (the foundation of comfort):

8 potatoes, peeled and cubed - Russet potatoes are your best bet here. They break down beautifully, creating a thick and velvety texture that forms the base of this delightful soup.

The Roux (the secret to smooth thickening):

½ cup butter - Butter adds richness and helps create a smooth and silky foundation for the soup.
½ cup all-purpose flour - When whisked together with the butter, this creates a roux, which acts as a thickening agent without feeling heavy or gloopy.

The Flavor Boosters (layers of deliciousness):

8 cups milk - Milk forms the creamy base of the soup and adds a hint of sweetness.
¼ cup chopped onion - Diced onion provides a subtle sweetness and depth of flavor that complements the other ingredients beautifully.

The Loaded Goodness (the essence of a baked potato):

1 (8 oz) container sour cream - Sour cream adds a delightful tang that perfectly balances the richness of the soup.
½ cup shredded cheddar cheese - Melty cheddar cheese infuses the soup with the classic baked potato flavor and adds a gooey, irresistible texture.

The Finishing Touches (seasoning for perfection):

Salt and pepper to taste - A pinch of salt and pepper elevates all the other flavors in the soup, creating a harmonious taste experience.

Step-by-Step Guide to Creamy Potato Paradise:

Microwaving the Potato Base (saving time): Begin by peeling and cubing your potatoes. To save time on this step, place the cubed potatoes in a microwave-safe dish and cook them on high for 7-10 minutes, or until they are tender.
Creating the Roux (building a smooth foundation): While the potatoes are working their magic in the microwave, melt the butter in a large pot over medium-high heat. Once melted, whisk in the all-purpose flour until you have a smooth paste. This is your roux, the key to achieving that luxuriously creamy texture in the soup.
Building the Creamy Base (letting the flavors come together): Gradually whisk the milk into the roux, whisking constantly to prevent lumps from forming. Bring the mixture to a boil, then reduce the heat to medium and simmer for 5-10 minutes. This allows the flavors to meld and the soup to thicken slightly.
Adding the Flavorful Ingredients (melding the deliciousness): Once the soup has simmered, stir in the microwaved potatoes and the chopped onion. Let everything simmer for an additional 5 minutes, allowing the flavors to marry and create a cohesive taste experience.
The Loaded Transformation (bringing in the magic): Here's where the true magic happens! Stir in the sour cream and the shredded cheddar cheese until melted and well incorporated. This is where the soup transforms into a loaded baked potato dream, infused with all the flavors you love!
Seasoning to Perfection (finding your flavor balance): Season the soup with salt and pepper to taste. Remember, you can always start with a little and add more to your desired level of seasoning.
Serving Up Comfort (enjoying every spoonful): Serve the Loaded Baked Potato Soup hot, with your favorite toppings like crumbled bacon, chopped chives, or a dollop of sour cream for an extra touch of richness. With every spoonful, you'll indulge in a taste of comfort food heaven.