This is a quick and easy, micro-cookedcheese and potato soup.
Recipe: Cheesy Potato Soup
4 baking potatoes (about 1 1/2 pounds)
2 tablespoons butter
1 medium onion, sliced
2 tablespoons all-purpose flour
1 teaspoon beef bouillon granules
2 cups water
1 (12-ounce) can evaporated milk
1 cup (4 ounces) shredded Wisconsin Mild Brick cheese
1 teaspoon chopped parsley
3/4 teaspoon Worcestershire sauce
3/4 teaspoon salt
3/4 teaspoon pepper
Makes 6 servings.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
Cream Cheese Potato Soup – Lynn's RecipesIf the Cheesy Potato Soup recipe was useful and interesting, you can share it with your friends or leave a comment.