Prep Time: 15 minutes
Cook Time: 30 minutes
Yields: 6 servings
Difficulty Level: Intermediate

Ingredients

• 4 Baking Potatoes (about 1.5 lbs)
• 2 tbsp Butter
• 1 Medium Onion, Sliced
• 2 tbsp Flour
• 1 tsp Beef Bouillon Granules
• 2 cups Water
• 12oz. Evaporated Milk
• 4oz. Buholzer Brothers® Brick Cheese, shredded
• 1 tsp Parsley, chopped
• ¾ tsp Worcestershire Sauce
• ¾ tsp Salt
• 3/4 tsp Pepper

Directions

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 minutes). Stir in flour; add bouillon granules and water. Stir well; return to microwave and cook on high 2 minutes until mixture is heated.
3. Scoop out potatoes leaving pieces in chunks. Add potatoes, evaporated milk, cheese, and seasonings to hot mixture. Return to microwave and cook 2-1/2 to 4 minutes until cheese is melted and soup is hot.