Brick Cheesy Potato Soup

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


  • 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


  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.
Print Friendly, PDF & Email

Related Posts