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Wisconsin Cheesy Potato Soup
Courtesy of Wisconsin Milk Marketing Board
Servings: 6
Prep Time: 10 MIn. Cook Time: 6-10 Min. What you need:
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+ 4 baking potatoes (about 1-1/2 lbs.)
+ 2 Tbsp. butter + 1 medium onion, sliced + 2 Tbsp. flour + 1 tsp. beef boullion granules + 2 c. water + 1 can (12 oz.) evaporated milk + 1 c. (4 oz.) shredded Wisconsin Mild Brick cheese + 1 tsp. chopped parsley + 3/4 tsp. Worcestershire sauce + 3/4 tsp. salt + 3/4 tsp. pepper What to do:
1. Cook potatoes in microwave on high until tender; cool.
2. Place butter and onions in large bowl. Cook in microwave on high until tender, about 2 min. Stir in flour; add bouillon granules and water. Stir well; return to microwave and cook on high for 2 min. until mixture is heated. 3. Scoop out potatoes, leaving pieces in chunks. 4. Add potatoes, evaporated milk, cheese and seasonings to hot mixture. Return to microwave and cook on high 2 1/2 to 4 min. until cheese is melted and soup is hot. |
