POTATO SOUP RECIPE WITH 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

POTATO (VELVEETA®) CHEESE SOUP RECIPE | ALLRECIPES

Potato (Velveeta®) Cheese Soup Recipe | Allrecipes image

A spicy and delicious soup given to me by my mother. She got the recipe from a friend who grew up in Louisiana. To save effort, a bag of hash brown potatoes may be substituted for the shredded potatoes. You may also add some crumbled up bacon to the soup. Add more or less potatoes depending on your soup preferences. Also, add cornstarch if soup is not as thick as you desire it to be. Great served with bread.

Provided by Starsha

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

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 8 servings

Number Of Ingredients 9

Ingredients

8 cups water
2 pounds shredded potatoes
1 (1 pound) loaf processed cheese food (such as Velveeta®), cubed
¼ cup chopped onion, or to taste
4 cubes chicken bouillon
1 teaspoon chopped fresh parsley
½ teaspoon salt
½ teaspoon ground black pepper
2 teaspoons Cajun seasoning blend (such as Tony Chachere's®)

Steps:

Combine the water, potatoes, processed cheese, onion, bouillon, parsley, salt, pepper, and Cajun seasoning in a large pot. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer until the potatoes are tender, about 30 minutes.

Nutrition Facts : Calories 281 calories, CarbohydrateContent 25.6 g, CholesterolContent 45.1 mg, FatContent 14.4 g, FiberContent 2.7 g, ProteinContent 13.1 g, SaturatedFatContent 8.4 g, SodiumContent 1562.5 mg, SugarContent 5.3 g

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