Cheesy Potato Soup
Ingredients
- 4 baking potatoes about 1-½ pounds
- 2 tablespoons butter
- 1 medium onion sliced
- 2 tablespoons flour
- 1 teaspoon beef bouillon granules
- 2 cups water
- ¾ teaspoon pepper
- 1 12- oz. can evaporated milk
- 4 oz. Widmer’s Brick cheese shredded
- 1 teaspoon chopped parsley
- ¾ teaspoon Worcestershire sauce
- ¾ teaspoon salt
Instructions
- ►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 well; return to microwave and cook on HIGH power 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 2 to 4 minutes until cheese is melted and soup is hot.
Notes
*Tip: Shred cheese when it is just out of the refrigerator and still cold.
*Tip: It's easiest to measure cheese based on weight: 4 ounces natural = 1 cup shredded
*Tip: It's easiest to measure cheese based on weight: 4 ounces natural = 1 cup shredded
Widmer's Cheese Cellars
Widmer’s Cheese Cellars settled here in the heart of one of the richest cheese making areas in America more than 80 years ago. Embracing the manufacturing techniques which have been handed down through generations of European and Wisconsin cheese makers, Widmer’s Cheese Cellars carefully produces some of the finest Brick, Cheddar and Colby cheeses in the world.
