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

Ingredients:

• 4 baking potatoes
• 2 tbsp butter
• 1 medium onion, sliced
• 2 tbsp flour
• 1 tsp beef bouillon granules
• 2 cups water
• 12 oz. can evaporated milk
• 4 oz. Buholzer Brothers Brick Cheese, shredded
• 1 tsp parsley, chopped
• 3/4 tsp Worcestershire sauce
• 3/4 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).
3. Stir in flour; add bouillon granules and water. Stir well; return to microwave and cook on high 2 minutes until mixture is heated.
4. 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.

Compliments of the WMMB.