Microwave Wisconsin Cheesy Potato Soup
This warm and comforting Microwave Wisconsin Cheesy Potato Soup is perfect for cold winter days when you’re craving something hearty and satisfying. Made with rich Colby and Brick cheeses, tender baked potatoes, and a creamy base, this soup brings a taste of Wisconsin to your table. Best of all, it’s ready in just 20 minutes, making it a quick and easy meal for busy weeknights. With simple ingredients and the convenience of the microwave, this cheesy potato soup is sure to become a family favorite.
Ingredients
| Ingredient | Quantity |
|---|---|
| Baking potatoes | 1 ΒΎ cups |
| Butter | 1 Β½ tablespoons |
| Onion, chopped | 1 medium |
| All-purpose flour | 2 tablespoons |
| Beef bouillon granules | 1 teaspoon |
| Water | 2 cups |
| Evaporated milk | 1 cup |
| Colby cheese, shredded | 1 cup |
| Brick cheese, shredded | 1 cup |
| Fresh parsley, chopped | ΒΎ teaspoon |
| Worcestershire sauce | ΒΎ teaspoon |
| Salt | ΒΎ teaspoon |
| Black pepper | ΒΎ teaspoon |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 309.2 kcal |
| Total Fat | 13.4 g |
| Saturated Fat | 8.3 g |
| Cholesterol | 42 mg |
| Sodium | 500.2 mg |
| Carbohydrates | 37 g |
| Fiber | 2.8 g |
| Sugars | 2.1 g |
| Protein | 11.3 g |
Instructions
-
Cook the Potatoes
Start by microwaving the baking potatoes on high until they are tender. This should take around 5-7 minutes, depending on the size of the potatoes and the strength of your microwave. Let the potatoes cool for a few minutes before handling. -
-
Prepare the Base
In a large microwave-safe bowl, place the butter and chopped onion. Microwave on high for about 2 minutes or until the onions become tender and translucent. -
Create the Roux
Once the onions are tender, stir in the flour. This will help thicken the soup. Microwave the mixture for another 30 seconds to 1 minute, allowing the flour to cook slightly without browning. -
Add Bouillon and Water
Stir in the beef bouillon granules and water. Make sure everything is well combined. Return the bowl to the microwave and cook on high for about 2 minutes. The mixture should be heated through and slightly thickened. -
Scoop the Potatoes
While the broth mixture is heating, scoop out the insides of the cooked potatoes, leaving them in chunks. Set the potato chunks aside. -
Combine and Heat
Once the broth mixture is ready, add the potato chunks, evaporated milk, Colby cheese, Brick cheese, parsley, Worcestershire sauce, salt, and pepper. Stir everything together until the ingredients are well incorporated. -
Final Heating
Return the bowl to the microwave and cook on high for 2 Β½ to 4 minutes, or until the cheese is fully melted and the soup is heated through. Give the soup a final stir before serving.
Serving Suggestions
Serve this delicious cheesy potato soup with a slice of crusty bread or a light salad for a complete meal. You can also top the soup with extra cheese, chopped bacon, or green onions for added flavor and texture.
Yield
This recipe makes about 6 servings, making it perfect for a family dinner or a cozy meal for two with leftovers for the next day. Enjoy the rich and creamy flavors of Wisconsin in this quick and easy microwave soup!
Keywords
Cheese, Vegetable, Swiss, European, Winter, Microwave, < 30 Mins
