Cheese Potato Soup

By lisajesselson

Ingredients

• 4 baking potatoes (about 1 1/2 lbs.)
• 2 Tbs. butter
• 1 med. onion sliced
• 2 Tbs. flour
• 1 tsp. beef boullion granules
• 2 c. water
• 1 12 oz. can evaporated skim milk
• 4 oz. Wisconsin brick cheese shredded
• 1 tsp. chopped parsley
• 3/4 tsp. Worcestershire sauce
• 3/4 tsp. salt
• 3/4 tsp. pepper

Preparation

Step 1

cook potatoes in microwave on high until tender, cool
place butter and onion in lrg. bowl
cook in microwave on high until tender, 2 min
stir in flour
add bouillon granules and water
stir well, return to microwave, cook 2 min. until heated
scoop out potatoes, leaving pieces in chunks
add potatoes, milk, cheese, and seasonings to hot mix
return to microwave and cook 2 1/2-4 min. until cheese is melted and soup is hot