Best Microwave Potato Cheese Soup Recipes

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.

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.

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 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.

O'CHEEZE POTATO SOUP

Steps:

• Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble when cool.
• Cover potatoes with water in a large saucepan and bring to a boil over medium heat until tender but not mushy, about 15 minutes; drain.
• Melt butter in a large pot over medium heat and stir in flour; mix until smooth. Reduce heat to medium-low and slowly whisk in half-and-half until smooth. Bring to a simmer, whisking constantly, and cook until slightly thickened, 2 to 3 minutes.
• Stir in processed cheese cubes until melted and smooth.
• Season with white pepper, garlic powder, and hot pepper sauce.
• Mix in cooked potatoes, cover, and simmer until potatoes are very tender and soup is thickened, about 30 minutes; stir occasionally.
• Ladle soup into bowls and top each bowl with equal amounts shredded Cheddar cheese, crumbled bacon, chives, and parsley.