Microwave Potato-Cheese Soup

Scrub potatoes. Prick several times with a fork. Arrange on a microwave-safe plate. Microcook, uncovered, on 100 percent power (high) for 14 to 17 minutes or until tender, rearranging once. Cool until easy to handle. Peel and coarsely chop. (Or use 3 cups coarsely chopped, peeled baked or cooked potatoes.)

In a large microwave-safe bowl, combine onion and butter. Cover with waxed paper. Microcook on 100 percent power (high) for about 2 minutes or until onion is tender, stirring once. Stir in flour and the bouillon granules. Add water. Stir until well combined.

Cover with waxed paper and microcook for 4 to 5 minutes more or until mixture is slightly thickened and bubbly, stirring after every minute.

Add chopped potatoes, evaporated milk, cheese, parsley, Worcestershire sauce, pepper, and salt. Cover and cook for 3 to 4 minutes or until cheese is melted and soup is heated through, stirring once or twice. Makes 6 main-dish servings.