Wisconsin cheesy potato soup

From the kitchen of Kitt Hernandez, Tomah, Wisconsin


4 baking potatoes, about 1 1/2 pounds
2 tablespoons butter
1 medium onion, sliced
2 tablespoons flour
1 teaspoon beef bouillon granules
2 cups water
12 ounces 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 until tender; cool. Place butter and onions in large bowl. Cook in microwave on high until tender, about 2 minutes. Stir in flour, add bouillon granules and water. Stir well; return to microwave and cook on high for 2 minutes until mixture is heated. Scoop out potatoes, leaving pieces in chunks. Add potatoes, evaporated milk, cheese and seasonings to hot mixture. Return to microwave and cook on high 2.5 to 4 minutes until cheese is melted and soup is hot. Makes six servings.


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