• Cooking Time:
  • Servings:
  • Preparation Time:


  • 3 large (approximately 2-1/2 pounds) potatoes, chopped (1/2 to 1-inch chunks)
  • 1/4 cup onion, diced
  • 1/2 cup milk
  • 4 ounces cream cheese, softened
  • 2 Tablespoons butter, softened
  • 3 cups milk
  • 4 ounces sharp Cheddar, Swiss, or Gouda cheese, shredded
  • 3-4 slices bacon, cooked, drained, and crumbled
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • broccoli florets OR cauliflower florets (slightly cooked), optional
  • sour cream, optional


  • In 2-1/2 quart microwave safe casserole dish: Stir together potatoes, onions, and 1/2 cup milk. Cover. Microwave on high 10 minutes. Stir. Microwave 10 minutes more or until potatoes are tender. Partially mash potatoes, leaving some chunks.
  • Mix cream cheese and butter, until smooth. Gradually add 3 cups milk. Pour over potato mixture. Microwave 3 to 5 minutes, or until hot.
  • Stir in cheese, bacon, salt, and pepper. Stir until cheese is melted. Serve immediately.
  • NOTE 1: Microwave used was 1000 watts.
  • NOTE 2: To peel or not to peel potatoes, your choice.


This yummy soup was entirely cooked in the microwave. It worked out perfectly in my 2-1/2 quart Corningware covered casserole dish.

Categories: Chowder  Microwave  Misc. One Dish 

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