4 baking potatoes (about 1 1/2-lbs.) 2 Tbsp. butter 1 medium onion, sliced 2 Tbsp. flour 1 tsp. beef bouillon granules 2 c. water 1 can (12 -oz.) can evaporated milk 1 c. (4 -oz.) shredded Brick Cheese 1 tsp. chopped parsley 3/4 tsp. Worcestershire sauce 3/4 tsp. salt 3/4 tsp. 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 1/2 to 4 minutes until cheese is melted and soup is hot.