Microwave Potato Cheese Soup Food

MICROWAVE POTATO SOUP

Steps:

• Microwave potatoes, onion and water on high 8 to 10 minutes until potatoes are tender.
• Cover and let rest 5 minutes. Mash potatoes with a fork into large pieces. This does help thicken the soup.
• Add remaining ingredients except cheese and cook on high 5 to 8 minutes to serving temperature.
• Garnish with cheese and bacon or chives.

CHEDDAR CHEESE BAKED POTATO SOUP

Steps:

• Microwave the baking potato for 7 to 8 minutes on high. Carefully remove from microwave using oven mitts. It will be HOT! Set aside until cool enough to touch.
• When potato is cool, cut into 1/2-inch cubes.
• Add Cheese soup, chicken stock, and bacon pieces to a medium pan. Bring to a simmer, stirring occasionally over medium high heat. Add potato and continue to heat soup for 5 minutes.
• Ladle soup into bowls and garnish with a dollop of sour cream and a few chopped green onions.

MICROWAVE POTATO CHEESE SOUP

Steps:

• In a 2-3-quart mircowave-safe bowl cook butter/margarine on high for 1 minute.
• Add onion; cook on high for 3 minutes.
• Add potatos, water, and bouillon cubes; cook on high for 15 minutes.
• Using ladle transfer soup into electric blender.
• Holding lid on securely, blend until smooth.
• After blended, return to bowl, add cheese then stir in until melted.
• Serve immediately, add steamed broccoli florets as desired.

MICROWAVE WISCONSIN CHEESY POTATO SOUP

Steps:

• Cook potatoes in microwave on high until tender; let cool.
• Place butter and onions in large bowl.
• Cook in microwave on high until tender, about 2 minutes.
• Stir in flour.
• Add bouillon and water.
• Stir well.
• Return to microwave and cook on high for 2 minutes until mixture is heated.
• Scoop out potatoes, leaving pieces in chunks.
• 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.

EASY CHEESY MICROWAVE POTATOES

Steps:

• Peel and thinly slice potatoes.
• Coat bottom of 2 quart microwave dish with 3 tablespoons of butter.
• Layer 1/2 of potatoes, 1 cup cheese and 3 tablespoons of butter.
• Add next layer 1/2 potatoes and top with 1 cup cheese.
• Salt and pepper to taste.
• Add a thin layer of milk in bottom of dish, about 1/4".
• Cover dish with plastic wrap.
• Microwave on high for 10 minutes.
• Let sit 5 minutes before serving.

QUICK MICROWAVE-BAKED POTATO SOUP

Steps:

• Microwave potatoes in large microwaveable bowl on HIGH 5 min., stirring after 2-1/2 min. Stir in broth, milk and onion powder. Microwave 10 min., stirring after 5 min. Carefully smash potatoes with potato masher.
• Reserve 2 Tbsp. each bacon and cheese, and 1 Tbsp. onions for topping. Stir remaining bacon, cheese and onions into soup.
• Serve soup topped with reserved bacon, cheese, onions and sour cream.

POTATO-CHEESE SOUP

Steps:

• In a saucepan, bring potatoes, onion, water, and salt to a boil.
• Reduce heat; cover and simmer until potatoes are tender.
• Do not drain; mash slightly.
• Stir in milk.
• In a small bowl, blend butter, flour, parsley, and pepper; stir into potato mixture.
• Cook and stir over medium heat until thickened and bubbly.
• Remove from heat; add cheese and stir until melted.

MICROWAVE BAKED POTATOES WITH CHEDDAR CHEESE AND BACON

Steps:

• Clean un-peeled potatoes under water to remove any dirt.
• Poke them all over with a fork to vent while cooking.
• Rub vegetable oil on potatoes and season with salt.
• Microwave for 5 minutes, turn potatoes over, and microwave for an additional 5 minutes.
• While potatoes are cooking, cut across bacon and then lengthwise to create small bits. ( I use frozen bacon) Cook in a skillet until crispy and set aside.
• Allow the potatoes to cool until you can handle them.
• Make a slice lengthwise on each potato and use a fork to mash the insides. ( Doesn't have to be perfect).
• Top potatoes with shredded cheddar cheese and put back in the microwave for 1 minute or until cheese is melted.
• Top with bacon bits.

POTATO CHEESE SOUP

Steps:

• In a large saucepan, bring potatoes, carrots, celery, onion, vegetable broth and salt to a boil. Reduce heat; cover and simmer until potatoes are just tender. Do not rinse: mash mixture slightly. Stir in milk.
• In a small mixing bowl, blend butter, flour, parsley, and pepper; stir into potato mixture. Cook and stir over medium heat until thickened and bubbly.
• Remove from heat: add cheese and stir until cheese is almost melted. Let soup stand for 5 minutes.