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    Cheesy Potato Soup


    Source of Recipe


    4hanna

    List of Ingredients




    4 baking potatoes(about 1 ½ pounds)
    2 tablespoons butter
    1 medium onion, sliced
    2 tablespoons all purpose flour
    1 teaspoon beef bouillon granules
    1 can(12 ounces) evaporated milk
    4 ounces Wisconsin Brick cheese, cut into 1-inch cubes
    1 teaspoon chopped fresh parsley
    ¾ teaspoon Worcestershire sauce
    ¾ teaspoon salt
    ¾ teaspoon black pepper

    Recipe



    Microwave potatoes on HIGH until tender; cool. Place butter and onion in large microwave-safe bowl. Cook on HIGH until tender about 2 minutes. Stir in flour. Add bouillon and 2 cups water; stir well. Cook on HIGH 2 minutes or until heated. Scoop out potatoes, leaving pieces in chunks; discard skins. Add potatoes, evaporated milk. Cheese and seasonings to onion mixture. Microwave on HIGH 2 ½ to 4 minutes or until cheese is melted and soup is hot.

    Makes 6 servings

 

 

 

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