VELVEETA SOUP RECIPE RECIPES

Name: VELVEETA® Cheesy Broccoli Soup
Prep time: 25 min
Total time: 25 min
Yield: 6 servings, about 1 cup each
Ingredients: 2 Tbsp. butter or margarine; 1/4 cup chopped onions; 2 Tbsp. flour; 2-1/2 cups milk; 3/4 lb. (12 oz.) VELVEETA, cut into 1/2-inch cubes; 1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained; 1/8 tsp. pepper

VELVEETA® CHEESY BROCCOLI SOUP - MY FOOD AND FAMILY

VELVEETA® Cheesy Broccoli Soup - My Food and Family image

Get ready for the real deal with VELVEETA® Cheesy Broccoli Soup. Ready in 30 minutes, this cheesy broccoli soup is so good you may think you're dreaming.

Provided by My Food and Family

Total Time 25 minutes

Prep Time 25 minutes

Yield 6 servings, about 1 cup each

Number Of Ingredients 7

Ingredients

2 Tbsp. butter or margarine
1/4 cup chopped onions
2 Tbsp. flour
2-1/2 cups milk
3/4 lb. (12 oz.) VELVEETA, cut into 1/2-inch cubes
1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
1/8 tsp. pepper

Steps:

Melt butter in large saucepan on medium heat. Add onions; cook and stir 5 min. or until crisp-tender. Add flour; cook 1 min. or until bubbly, stirring constantly.
Stir in milk. Bring to boil; simmer on medium-low heat 1 min.
Add remaining ingredients; stir. Cook 5 to 8 min. or until VELVEETA is completely melted and soup is heated through, stirring occasionally.

Nutrition Facts : Calories 250, FatContent 14 g, SaturatedFatContent 9 g, TransFatContent 0 g, CholesterolContent 50 mg, SodiumContent 890 mg, CarbohydrateContent 16 g, FiberContent 2 g, SugarContent 10 g, ProteinContent 13 g

O'CHARLEY'S LOADED POTATO SOUP RECIPE - FOOD.COM

O'Charley's Loaded Potato Soup Recipe - Food.com image

Make and share this O'Charley's Loaded Potato Soup recipe from Food.com.

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

3 lbs red potatoes
1/4 cup butter
1/4 cup flour
8 cups half-and-half
1 (16 ounce) package Velveeta cheese, melted
white pepper
garlic powder
1 teaspoon hot pepper sauce
1/2 lb bacon, fried crisp
1 cup cheddar cheese, shredded
1/2 cup fresh chives, chopped
1/2 cup fresh parsley, chopped

Steps:

Dice unpeeled red potatoes into 1/2 inch cubes.
Place in large saucepan; cover with water and bring to a boil.
Let boil for 10 minutes or until 3/4 cooked.
In a separate pan, combine melted margarine and flour, mixing until smooth.
Place over low heat and gradually add half-and-half, stirring constantly.
Continue to stir until smooth and liquid begins to thicken.
Add melted Velveeta.
Stir well.
Drain potatoes and add to cream mixture.
Stir in pepper, garlic powder and hot pepper sauce.
Cover and cook over low heat for 30 minutes, stirring occasionally.
Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.

Nutrition Facts : Calories 857.6, FatContent 63.7, SaturatedFatContent 36.3, CholesterolContent 183.7, SodiumContent 1361.6, CarbohydrateContent 46.7, FiberContent 3.2, SugarContent 7.3, ProteinContent 27

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