EASY VELVEETA POTATO SOUP RECIPE RECIPES

Name: Velveeta Potato Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 10-15 serving(s)
Ingredients: 3 -5 potatoes (cubed); 2 -3 carrots (grated); 1 onion (chopped); parsley; paprika (sprinkled); salt; pepper; garlic powder (to taste); 1 can cream of chicken soup; 8 ounces cream cheese (softened); 2 1/2 cups milk (more or less); 8 ounces Velveeta cheese (cubed)

VELVEETA POTATO SOUP RECIPE - FOOD.COM

Velveeta Potato Soup Recipe - Food.com image

I know what you're thinking....another potato soup...that's what I thought too until I tasted it. This is good served with "Jiffy" cornbread muffins, especially on cool autumn nights or cold winter nights. Positively a comfort food. This recipe is from a lady that I worked with at school.

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 10-15 serving(s)

Number Of Ingredients 12

Ingredients

3 -5 potatoes (cubed)
2 -3 carrots (grated)
1 onion (chopped)
parsley
paprika (sprinkled)
salt
pepper
garlic powder (to taste)
1 can cream of chicken soup
8 ounces cream cheese (softened)
2 1/2 cups milk (more or less)
8 ounces Velveeta cheese (cubed)

Steps:

Put potatoes, carrots, onion and seasonings in a large pot.
Cover with water and cook till potatoes are tender.
(You don't drain the water, so don't overfill the pot.) In a separate bowl, mix the soup and softened cream cheese.
Add this to the cooked potatoes, along with the milk.
Let simmer for about 10 minutes, stir frequently so that it doesn't scorch.
Add the velveeta and allow the cheese to melt.
Serve hot.

Nutrition Facts : Calories 270.7, FatContent 16.8, SaturatedFatContent 9.5, CholesterolContent 53.9, SodiumContent 665.4, CarbohydrateContent 21.5, FiberContent 1.9, SugarContent 4.2, ProteinContent 9.2

BEST EVER POTATO SOUP RECIPE: HOW TO MAKE IT

Best Ever Potato Soup Recipe: How to Make It image

You'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. —Coleen Morrissey, Sweet Valley, Pennsylvania

Provided by Taste of Home

Categories Dinner Lunch

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 13

Ingredients

6 bacon strips, diced
3 cups cubed peeled potatoes
1 small carrot, grated
1/2 cup chopped onion
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon celery seed
1 can (14-1/2 ounces) chicken broth
3 tablespoons all-purpose flour
3 cups 2% milk
8 ounces Velveeta, cubed
2 green onions, thinly sliced, optional

Steps:

In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.

Nutrition Facts : Calories 250 calories, FatContent 13g fat (7g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 823mg sodium, CarbohydrateContent 22g carbohydrate (8g sugars, FiberContent 2g fiber), ProteinContent 12g protein.

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