CHEESY HAM AND POTATO SOUP VELVEETA RECIPES

POTATO CHEESE SOUP WITH VELVEETA® RECIPE | ALLRECIPES

Potato Cheese Soup with Velveeta® Recipe | Allrecipes image

A rich potato soup that also has carrot, onion and celery. The chicken base also contributes to its complex flavor. Chicken base is a strong reduction of chicken stock that is normally sold in a resealable plastic jar and should be kept refrigerated.

Provided by Shauna

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 12

Ingredients

6 potatoes - peeled and cubed
1 carrot, chopped
water to cover
3 stalks celery, chopped
1 onion, chopped
½ cup margarine
4 cups milk
salt and pepper to taste
2 tablespoons chicken soup base
8 ounces processed cheese food, cubed
1 tablespoon cornstarch
½ cup milk

Steps:

In a large pot over high heat, combine the potatoes and carrot with water to cover and boil for 10 to 15 minutes, or until tender.
In a separate large skillet over medium heat, saute the celery and onion in the margarine for about 10 minutes.
Drain all but about 2 cups of the water from the potatoes and carrots; add 4 cups milk. Reduce heat to low and season with salt and pepper to taste.
Transfer the onion and celery mixture to the pot and stir in the chicken soup base. Heat slowly, then add the cheese. Allow the cheese to melt, stirring all together well.
In a small bowl, dissolve the cornstarch in the 1/2 cup milk and pour into the soup. Mix well until thickened.

Nutrition Facts : Calories 421.2 calories, CarbohydrateContent 39.1 g, CholesterolContent 38.5 mg, FatContent 23.3 g, FiberContent 4.3 g, ProteinContent 15.1 g, SaturatedFatContent 9.4 g, SodiumContent 1176.7 mg, SugarContent 9.6 g

CHEESY HAM AND POTATO SOUP RECIPE - FOOD.COM

Cheesy Ham and Potato Soup Recipe - Food.com image

Comfort soup at its finest! I usually make this to use up leftover ham. This is easy to adapt with other ingredients. I don't put celery in mine. I have added garlic sometimes as well.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

3 1/2 cups potatoes, peeled and diced (I keep mine with the peel)
1/3 cup celery, diced
1/3 cup onion, finely chopped
1 cup chopped carrot
1 -2 cup ham, diced and cooked
3 1/4 cups chicken broth or 3 1/4 cups ham stock
2 tablespoons chicken bouillon granules (omit if using chicken broth)
salt (to taste)
1 teaspoon pepper
5 tablespoons butter
5 tablespoons flour
2 cups milk
2 cups cheddar cheese, shredded

Steps:

Combine potatoes, celery, carrots, onion, ham, and water/broth in stockpot and bring to boil.
Then cook over medium heat until potatoes are tender.
Stir in the chicken bouillon, salt (if using), and pepper.
In separate saucepan, melt butter over medium-low heat. Whisk in flour and cook stirring constantly until thick.
Slowly stir in milk as not to allow lumps to form and all milk is added. Turn up to medium heat. Continue to stir until thick (4-5 minutes).
Add in cheese and stir until melted.
Stir the cheese mixture into the stockpot and cook until heated through. (I also will break up some of the potatoes for thickness. It gets thicker as it cools and next day).

Nutrition Facts : Calories 325.1, FatContent 20.2, SaturatedFatContent 12.3, CholesterolContent 66.6, SodiumContent 912, CarbohydrateContent 21.1, FiberContent 2.3, SugarContent 2.1, ProteinContent 15.4

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