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Cheesy Potato Soup

Widmer's Cheese Cellars
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Servings 6

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