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Loading...| 1 3/4 lbs baking potatoes ( about 4 potatoes ) | |
| 1 1/2 tablespoons butter | |
| 1 medium onion , sliced | |
| 2 tablespoons flour | |
| 1 teaspoon beef bouillon granules | |
| 2 cups water | |
| 1 can evaporated milk | |
| 1 cup colby cheese or 1 cup mild brick cheese , shredded ( 4 ounces ) | |
| 1 teaspoon chopped parsley | |
| 3/4 teaspoon Worcestershire sauce | |
| 3/4 teaspoon salt | |
| 3/4 teaspoon pepper |
| 1. | Peel and chop potatoes into small pieces. |
| 2. | In a 3-quart microwave bowl, melt the butter and microwave uncovered for 1 minute. |
| 3. | Add onion, beef bouillon, and flour, microwave uncovered for 2-3 minutes ( until the onions are tender ), stirring occasionally. |
| 4. | Mix water and milk, slowly stir into flour mixture until well blended and microwave for about 10 minutes or until hot.Reduce the power every 3 minutes and stir it each time. |
| 5. | Add cheese, parsley, Worcestershire sauce, salt, and pepper, continue to microwave for another 2 minutes slightly uncovered, stir occasionally. |
This recipe is perfect for a quick and easy meal.
The soup is creamy and full of cheesy goodness.
Microwaving the soup might not be ideal for those who like a slow-cooked soup.
This recipe might not be appropriate for lactose intolerant individuals.
The Wisconsin Cheesy Potato Soup is rich in calcium from the colby cheese.
It is also a good source of iodine which helps support thyroid function and prevent associated illnesses.
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