Velveeta Creamy Chicken Bacon Potatoes Food

VELVEETA POTATO SOUP

Velveeta Potato Soup 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.

Provided by kdp4640

Categories Potato

Time 55m

Yield 10-15 serving(s)

Number Of Ingredients 12

Ingredients

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, Fat 16.8, SaturatedFat 9.5, Cholesterol 53.9, Sodium 665.4, Carbohydrate 21.5, Fiber 1.9, Sugar 4.2, Protein 9.2

CHEESY CHICKEN & WILD RICE SOUP

Cheesy Chicken & Wild Rice Soup image

Make and share this Cheesy Chicken & Wild Rice Soup recipe from Food.com.

Provided by HWOBBS25

Categories < 30 Mins

Time 30m

Yield 8 cups, 6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb chicken, cubed
1 medium onion, diced
1/2 cup mushroom, slices
3 cups wild rice
8 slices bacon, cooked and crumbled
1 1/2 cups cubed Velveeta cheese
2 (10 1/2 ounce) cans cream of potato soup
2 cups milk

Steps:

Start by cooking chicken, onions, & mushrooms in pot until chicken is cooked through and onions and mushrooms are soft.
Next add crubled bacon and wild rice (I like to use 2 cans of wild rice but you can buy the boxed kind too and prepare it ahead of time)
Add both cans of cream of potato soup, milk, and Velveeta. Stir all ingredients until mixed well.
Heat on medium until cheese is melted and everything is blended.
Season to taste ( I like to just add pepper since the Velveeta makes it a little salty already)
Turn to low and let simmer for a while, stirring frequently.

Nutrition Facts : Calories 643, Fat 26.3, SaturatedFat 9.5, Cholesterol 71.4, Sodium 1127.2, Carbohydrate 75.1, Fiber 5.7, Sugar 4.6, Protein 28.2

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