POTATO SOUP WITH VELVEETA RECIPES

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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

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

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

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

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