Soup, Stew and Chili: Warm Soup, Stew and Chili: Wisconsin Cheesy Potato Soup

This microwaveable cheesy soup is comforting, especially on a cold day!

Author: Wisconsin Milk Marketing Board, adapted by Family Health Network staff
Date: January 15, 2008

Serves: 6 person(s)

Preparation Time: 15 mins
Cooking Time: 8 mins

Ingredients:

    4 baking potatoes (about 1 1/2 lbs) *
    2 Tbsp butter
    1 medium onion, sliced
    2 Tbsp flour
    1 tsp beef bouillon granules (or vegetable bouillon)
    2 cup water
    1 (12 oz) can fat-free evaporated milk
    1 cup shredded low-fat Wisconsin Mild Brick cheese, such as cheddar (about 4 oz)
    1 tsp chopped parsley
    3/4 tsp Worcestershire sauce
    3/4 tsp salt
    3/4 tsp pepper

Directions:

    Poke holes in potatoes with a fork. Cook potatoes by either baking them in a 350F oven for 1 hour or in a microwave oven on high for 7 minutes, or until tender; set aside to cool.

    Meanwhile, place butter and onions in large pan. Cook over low heat, stirring, until onions are tender. Stir in flour; add bouillon granules and water. Stir well and cook until mixture is heated.

    Scoop out potatoes, leaving potato pieces in chunks (or if preferred, cut up cooked potatoes versus scooping out potato flesh). Add potatoes, evaporated milk, cheese and seasonings to hot mixture. Cook over medium heat, stirring as needed, until cheese is melted and soup is hot.

Microwave Directions:

    Poke holes in potatoes with a fork. Cook potatoes in microwave on high until tender; set aside to cool.

    Meanwhile, place butter and onions in large microwaveable 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 for 2 minutes until mixture is heated.

    Scoop out potatoes, leaving potato pieces in chunks (or if preferred, If preferred, cut up cooked potatoes versus scooping out potato flesh). Add potatoes, evaporated milk, cheese and seasonings to hot mixture. Return to microwave and cook on high 2 1/2 to 4 minutes until cheese is melted and soup is hot.

Variations:

    * For the stove-top version, 1 1/2 pounds of red or white potatoes can replace the baking potatoes, if desired.

    Serving suggestion is not included in the nutritional analysis.

Nutritional Information
(Per Serving)

Calories:204 cals
Kilojoules:851 kJ
Fat:5.4 g
Carbohydrates:28.2 g
Protein:10.7 g
Cholesterol:12.0 mg
Sodium:644 mg
Saturated Fat:3.3 g
Fiber:2.9 g
Calcium:272.0 mg
Total Sugars:15.3 g

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