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Cheesy Potato Soup recipe

Cheesy Potato Soup.

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

  • Cook potatoes in microwave on high untiltender; cool.
  • Place butter and onions in large bowl.Cook in microwave on high until tender, about 2 minutes.
  • Stir in flour; add bouillon granules andwater. Stir well; return to microwave and cook on high for 2minutes until mixture is heated.
  • Scoop out potatoes, leaving pieces inchunks.
  • Add potatoes, evaporated milk, cheeseand seasonings to hot mixture. Return to microwave and cook onhigh 2 1/2 to 4 minutes until cheese is melted and soup is hot.

    Makes 6 servings.

    Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.

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