Wisconsin Cheesy Potato Soup


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.

Makes 6 servings.

Recipes and images courtesy of © 2015 Wisconsin Milk Marketing Board, Inc.

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