Microwave Wisconsin Cheesy Potato Soup

• 1 34 lbs baking potatoes (about 4 potatoes)
• 1 12 tablespoons butter
• 1 medium onion, sliced
• 2 tablespoons flour
• 1 teaspoon beef bouillon granules
• 2 cups water
• 1 (12 ounce) can evaporated milk
• 1 cup colby cheese (4 ounces) or 1 cup mild brick cheese, shredded (4 ounces)
• 1 teaspoon chopped parsley
• 34 teaspoon Worcestershire sauce
• 34 teaspoon salt
• 34 teaspoon pepper

1. Cook potatoes in microwave on high until tender; let cool.
2. Place butter and onions in large bowl.
3. Cook in microwave on high until tender, about 2 minutes.
4. Stir in flour.
5. Add bouillon and water.
6. Stir well.
7. Return to microwave and cook on high for 2 minutes until mixture is heated.
8. Scoop out potatoes, leaving pieces in chunks.
9. Add potatoes, evaporated milk, cheese and seasonings to hot mixture.
10. Return to microwave and cook on high 2 1/2 to 4 minutes until cheese is melted and soup is hot.

baking potatoes, butter, onion, flour, beef bouillon granules, water, milk, colby cheese, parsley, worcestershire sauce, salt, pepper

Taken from www.food.com/recipe/microwave-wisconsin-cheesy-potato-soup-90131 (may not work)