Wisconsin Cheesy Potato Soup
Courtesy of Wisconsin Milk Marketing Board
Servings: 6
Prep Time: 10 MIn.
Cook Time: 6-10 Min.
Prep Time: 10 MIn.
Cook Time: 6-10 Min.
What you need:
* 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
* 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
What to do:
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.
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.