VELVETA POTATO SOUP RECIPES
POTATO CHEESE SOUP WITH VELVEETA® RECIPE | ALLRECIPES
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
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
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
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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