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Wisconsin Cheesy Potato Soup Recipe

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This recipe for Wisconsin Cheesy Potato Soup, by , is from The Cappella Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Debbie Madsen

Category:
Category:

Ingredients:  
Ingredients:  
4 baking potatoes (about 1 1/2 lbs.)
2 T butter
1 medium onion, sliced
2 T flour
1 tsp. beef bouillon granules
2 C water
1 can (12 oz) evaporated milk
1 C (4 oz) shredded Wisconsin mild brick cheese
1 tsp. chopped parsley
3/4 tsp. Worcestershire sauce
3/4 tsp. salt
3/4 tsp. pepper
(Optional diced ham or crisp bacon)

Directions:
Directions:
Cook potatoes until tender; cool. Place butter and onions in saucepan.Cook until tender, about 2 minutes. Stir in flour; add bouillon, and water. Stir well; Cook until mixture is heated. Scoop out potatoes, leaving pieces in chunks. Add potatoes, evaporated milk, cheese and seasonings to hot mixture. Cook until cheese is melted. (Add the ham, or bacon when you add the potatoes) You also can sprinkle with diced green onion when serving.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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