Microwave Wisconsin Cheesy Potato Soup Recipes

WISCONSIN POTATO CHEESE SOUP

Steps:

• In a large saucepan, melt butter over medium-high heat. Saute celery and onion until tender. Add potatoes and broth. Cover and simmer until potatoes are tender, about 12 minutes. , In batches, puree potato mixture in a blender or food processor. Return to saucepan. Stir in milk and seasonings. Add the cheese and heat only until melted. Garnish with croutons and parsley.

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.

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.

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.

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.

CREAMY, CHEESY POTATO SOUP

Steps:

• Bring water to a boil in a medium saucepan.
• Add potato cubes and stir to make sure they are just covered with water.
• Cook potatoes until fork tender, maybe 10 minutes.
• Drain potatoes and set aside.
• In a large pot melt butter over medium heat and stir in onion. If using real onion cook until just translucent.
• Stir in the flour and cook stirring constantly for at least a minute to get rid of the raw flour taste. (If you've never worked with roux it will look like a really thick paste at this point. That's great- keep stirring :) ).
• Add red pepper flakes and salt & pepper.
• Slowly add the 1 cup of broth stirring as you pour it into the roux. Stir until smooth.
• Start adding the milk and cream and stir until smooth.
• Bring the mixture up to a low simmer stirring constantly. Simmer 2-3 minutes.
• Add the sugar and the shredded cheese.
• Stir until cheese is melted.
• Stir in Bacon or Ham and potatoes and cook for 1 minute to heat potatoes thru.