POTATO CHEESE SOUP WITH VELVEETA RECIPES

Name: Broccoli Cheese and Potato Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 small onion (chopped); 1 medium carrot (chopped); 1 celery stalk (chopped); 2 cloves garlic (minced); 1 tbsp butter; 2 tbsp flour (AP, whole wheat or gluten-free flour); 2 1/2 cups less sodium chicken broth (or vegetable broth); 1 cup fat free milk; 2 medium potatoes (peeled and diced small); 1/4 tsp kosher salt and fresh pepper; 4 cups about 2 heads broccoli florets, chopped into small pieces; 1-1/2 cups reduced fat shredded sharp cheddar; 2 slices 2% American cheese; 1 tbsp Parmesan cheese

BROCCOLI CHEESE AND POTATO SOUP RECIPE - SKINNYTASTE

Broccoli Cheese and Potato Soup Recipe - Skinnytaste image

This thick and creamy broccoli, cheese and potato soup is lick-the-bowl good! Pure comfort in a bowl, a one-pot meal your whole family will love and ready in under 30 minutes.

Provided by Gina

Categories Lunch Soup

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6

Number Of Ingredients 14

Ingredients

1 small onion (chopped)
1 medium carrot (chopped)
1 celery stalk (chopped)
2 cloves garlic (minced)
1 tbsp butter
2 tbsp flour (AP, whole wheat or gluten-free flour)
2 1/2 cups less sodium chicken broth (or vegetable broth)
1 cup fat free milk
2 medium potatoes (peeled and diced small)
1/4 tsp kosher salt and fresh pepper
4 cups about 2 heads broccoli florets, chopped into small pieces
1-1/2 cups reduced fat shredded sharp cheddar
2 slices 2% American cheese
1 tbsp Parmesan cheese

Steps:

Chop onion, carrot, celery, garlic in a chopper or mini food processor.
In a large soup pot, melt butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
Add flour, salt and pepper to the pot and stir until smooth.
Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes.
Add broccoli florets, Parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes.
Add cheddar and American cheese, stir well and remove from heat.
Using an immersion blender quickly blend part of the soup for a quick second or two. If you don't have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit.

Nutrition Facts : ServingSize 1 1/3 cup, Calories 239 kcal, CarbohydrateContent 25.5 g, ProteinContent 16 g, FatContent 9.5 g, SaturatedFatContent 5 g, CholesterolContent 30 mg, SodiumContent 603 mg, FiberContent 3.5 g

CREAMY POTATO AND CHEESE SOUP RECIPE: HOW TO MAKE IT

Creamy Potato and Cheese Soup Recipe: How to Make It image

My mother-in-law shared this recipe with me shortly after my husband and I were married. A bowl of the hot and creamy soup is perfect on a cold winter day.—Michelle Wollenburg, Beatrice, Nebraska

Provided by Taste of Home

Categories Lunch

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield 12 servings (3 quarts).

Number Of Ingredients 10

Ingredients

1 medium onion, chopped
1 celery rib, chopped
1 medium carrot, grated
1/2 cup butter
2 tablespoons all-purpose flour
4 cups milk
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup Velveeta, cubed, or cheddar cheese, shredded
6 large potatoes, peeled, diced and cooked (about 8 cups)
1 teaspoon seasoned salt

Steps:

In a Dutch oven, saute onion, celery and carrot in butter until tender. Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add soup, cheese, potatoes and seasoned salt; mix well. Cook and stir until cheese is melted and soup is heated through.

Nutrition Facts : Calories 311 calories, FatContent 13g fat (8g saturated fat), CholesterolContent 36mg cholesterol, SodiumContent 494mg sodium, CarbohydrateContent 42g carbohydrate (8g sugars, FiberContent 4g fiber), ProteinContent 8g protein.

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