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Microwave Wisconsin Cheesy Potato Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)46.2117
Energy (kCal)1600.296
Carbohydrates (g)57.328
Total fats (g)139.4228
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    baking potato 1 3/4 3/4 - - - -
    butter 1 1/2 1/2 128.25 5.8927 4.0072 10.8
    onion 1 sliced 44.0 10.274000000000001 1.21 0.11
    flour 2 tablespoons 72.285 15.8257 1.1751 0.2804
    beef bouillon granule 1 teaspoon - - - -
    water 2 cups 0.0 0.0 0.0 0.0
    milk 1 can evaporated 827.5862 19.934 8.2399 85.7811
    colby cheese 1 cup mild shredded 520.08 3.3924 31.3632 42.3852
    parsley 1 teaspoon chopped 0.45 0.0791 0.0371 0.0099
    worcestershire sauce 3/4 teaspoon 3.315 0.8270000000000001 0.0 0.0
    salt 3/4 teaspoon - - - -
    pepper 3/4 teaspoon 4.3298 1.1031 0.1792 0.0562

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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