About this recipe:This is a lusciously thick and creamy potato soup. Cooked potatoes are added to a white soup base, with grated Cheddar cheese and soured cream. Garnish with crumbled bacon, if desired.
8 potatoes, peeled and cubed
60g plain flour
2 litres milk
4 tablespoons chopped onion
225ml soured cream
60g grated Cheddar cheese
salt and pepper to taste
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Method Prep:15min › Cook:15min › Extra time:30min › Ready in:1hr
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 the 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 soured cream and Cheddar cheese until melted and well blended. Season with salt and pepper.