| Microwave Potato Soup with Cheese 2 cups of finely chopped potatoes, about 2 med.
1 cup of chopped onion
1/2 cup of hot water
2 teaspoons of instant chicken bouillon
8 ounces of process cheese spread loaf, cut up
1 cup of hot water
1/4 cup of imitation bacon |
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Place the potatoes, onion, 1/2 cup hot water and the chicken bouillon in 2 quart casserole. Cover tightly and microwave on high (100%) 3 minutes; stir. Cover and microwave until potatoes are tender, 3 to 5 minutes longer. 2. Place potato mixture in blender container; add cheese and 1 cup hot water. Cover and blend on high speed until uniform consistency, about 45 seconds. Pour soup into casserole dish. Cover tightly and microwave on high (100%) until hot, 1 to 2 minutes. Stir in small amount of hot water for thinner consistency if desired. Sprinkle each serving with 1 tablespoon imitation bacon. Garnish with snipped parsley if desired. |
