Wisconsin Cheesy Potato Soup
Courtesy of Wisconsin Milk Marketing Board 6 Servings • 10 MIn. Prep Time • 6-10 Min. Cook Time| Ingredients |
|---|
| 4 baking potatoes (about 1-1/2 lbs.) |
| 2 Tbsp. butter |
| 1 medium onion, sliced |
| 2 Tbsp. flour |
| 1 tsp. beef boullion granules |
| 2 c. water |
| 1 can (12 oz.) evaporated milk |
| 1 c. (4 oz.) shredded Wisconsin Mild Brick cheese |
| 1 tsp. chopped parsley |
| 3/4 tsp. Worcestershire sauce |
| 3/4 tsp. salt |
| 3/4 tsp. pepper |
Directions:
1. Cook potatoes in microwave on high until tender; cool.
2. Place butter and onions in large bowl. Cook in microwave on high until tender, about 2 min. Stir in flour; add bouillon granules and water. Stir well; return to microwave and cook on high for 2 min. until mixture is heated.
3. Scoop out potatoes, leaving pieces in chunks.
4. Add potatoes, evaporated milk, cheese and seasonings to hot mixture. Return to microwave and cook on high 2 1/2 to 4 min. until cheese is melted and soup is hot.
