POTATO CHEESE SOUP WITH VELVEETA®
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
Time 1h15m
Yield 8
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, Carbohydrate 39.1 g, Cholesterol 38.5 mg, Fat 23.3 g, Fiber 4.3 g, Protein 15.1 g, SaturatedFat 9.4 g, Sodium 1176.7 mg, Sugar 9.6 g
VELVEETA POTATO SOUP
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.
Provided by kdp4640
Categories Potato
Time 55m
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, Fat 16.8, SaturatedFat 9.5, Cholesterol 53.9, Sodium 665.4, Carbohydrate 21.5, Fiber 1.9, Sugar 4.2, Protein 9.2
VELVEETA CHEESY POTATO SOUP
Steps:
- Cut potatoes into cubes and cook in boiling water until they are tender to touch and then drain.
- Add water and milk to the potatoes, salt and pepper to taste.
- After the milk and water get warm, add Velveeta Cheese and let it melt, then serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
VELVEETA® CHEESE SOUP RECIPE
Give the gift of delicious with this VELVEETA® Cheese Soup Recipe. This soup is easy and quick to whip up on a weeknight with a few basic ingredients. You won't mind when they ask for our VELVEETA® Cheese Soup Recipe again (and again).
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings, 1 cup each
Number Of Ingredients 6
Steps:
- Melt butter in medium saucepan on medium-high heat. Add onions; cook 3 to 5 min. or until crisp-tender, stirring frequently. Whisk in flour until blended.
- Add broth and milk; cook on medium heat 2 min. or until heated through, stirring frequently. Add VELVEETA; cook and stir 3 min. or until melted.
Nutrition Facts : Calories 270, Fat 18 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 60 mg, Sodium 1020 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 11 g
ORIGINAL 1886 VELVEETA CHEESE SOUP
Not sure who gave me this recipe as I have had it for many years. This is a wonderful soup and great comfort food as well.
Provided by Dari Donovan
Categories Cheese
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in heavy saucepan. Saute' vegetables until tender.
- Stir in flour and cornstarch. Cook until bubbly.
- Add stock and milk gradually;
- blending into smooth sauce.
- Add soda and cheese cubes; stir until
- thickened.
- Season with salt & pepper; add parsley.
- Before serving,heat thoroughly in double boiler. DO NOT LET BOIL.
- Garnish with paprika.
- Serve and enjoy!
POTATO CHEESE SOUP WITH VELVEETA®
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 Potato Soup
Time 1h15m
Yield 8
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, Carbohydrate 39.1 g, Cholesterol 38.5 mg, Fat 23.3 g, Fiber 4.3 g, Protein 15.1 g, SaturatedFat 9.4 g, Sodium 1176.7 mg, Sugar 9.6 g
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