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Recipe Summary

total:
35 mins
Servings:
6
Yield:
6 main-dish servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.)

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  • 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.

Range-Top Directions:

Microcook potatoes as directed above or use leftover cooked potatoes. In a large saucepan, cook onion in butter over medium heat for about 5 minutes or until tender, but not brown. Thoroughly stir in flour and the bouillon granules. Add water. Cook and stir until mixture is slightly thickened and bubbly. Add potatoes, evaporated milk, cheese, parsley, Worcestershire sauce, pepper, and salt. Cook and stir over medium heat until cheese is melted and soup is heated through.

Nutrition Facts

280 calories; fat 14g; cholesterol 45mg; carbohydrates 27g; insoluble fiber 2g; sodium 463mg.
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Reviews

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