Loaded Potato Soup I

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Loaded Potato Soup I to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Loaded Potato Soup I, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 8 potatoes, peeled and cubed
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 8 cups milk
• 1/4 cup chopped onion
• 1 (8 ounce) container sour cream
• 1/2 cup shredded Cheddar
• cheese
• salt and pepper to taste

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Place cubed potatoes into a glass dish, and cook in the microwave oven for 7 to 10 minutes, or until soft

Step 2: Technique & Execution

While the potatoes are cooking, melt the butter in a large pot over medium-high heat

Step 3: Technique & Execution

Whisk in flour until smooth, then gradually stir in the milk

Step 4: Technique & Execution

Bring to a boil, then reduce heat to medium, and simmer for 5 to 10 minutes, or until slightly thickened

Step 5: Technique & Execution

Stir in the potatoes and onion, and cook for 5 more minutes

Step 6: Technique & Execution

Stir in the sour cream and Cheddar cheese until melted and well blended