1 c. water
1 lg. potato, shredded
1 med. onion, chopped
1 med. carrot, grated
1 stalk celery, finely chopped
1 c. chicken consomme or broth
1/2 c. half & half
1 1/2 c. (about 6 oz.) shredded sharp Cheddar cheese

Or use 2 teaspoons instant chicken bouillon dissolved in 1 cup hot water.

Combine water, potato, onion, carrot and celery in 2-quart casserole; cover. Microwave at high until potatoes are tender, 12 to 17 minutes, stirring after half the cooking time. Stir in consomme and half & half; cover. Microwave at medium-high until heated through, 6 to 8 minutes. Mix in cheese, stirring until melted.