VELVEETA POTATO SOUP RECIPE
Delicious and creamy potato soup made with velveeta cheese.
Provided by Sara Ayesh
Number Of Ingredients 7
Steps:
- Wash your potatoes.
- Chop the potatoes into equal size chunks. About 1 inch. You do not have to peel the potatoes.
- Place potatoes in a large pot and add enough water to cover them.
- Add salt and pepper. Bring to a boil until potatoes are fork tender, about 25 minutes.
- Stir in cream of chicken soup and Velveeta cheese.
- Let simmer until the cheese has melted.
- Stir in the milk.
- Heat all the way through and enjoy topped with finely diced chives.
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
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
HOMEMADE CHEESY POTATO SOUP
It doesn't take long to put bowls of this comforting cheesy potato soup recipe on the table. Convenience items, such as canned soup and processed cheese, simplify the preparation. -Tammy Condit, League City, Texas
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 10
Steps:
- Melt butter in a Dutch oven over medium-high heat. Add onion; cook and stir until tender, 5 minutes. Add potatoes and water; bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 15 minutes. Stir in the milk, soup, garlic salt and pepper; heat until warmed through. Add cheese; stir until cheese is melted. Sprinkle with parsley.
Nutrition Facts : Calories 296 calories, Fat 15g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 803mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 3g fiber), Protein 11g protein.
BEST EVER POTATO SOUP
You'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. -Coleen Morrissey, Sweet Valley, Pennsylvania
Provided by Taste of Home
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.
Nutrition Facts : Calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 823mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 2g fiber), Protein 12g protein.
VELVEETA POTATOES AU GRATIN
This is simple and very good! The potatoes are best when cooked and completely chilled before slicing and using in this recipe, so if possible make the potatoes a day ahead, cover and refrigerate overnight.
Provided by Kittencalrecipezazz
Categories Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook the potato halves in boiling salted water until just firm tender.
- Let cool to room temperature then chill until completely cold.
- When potatoes are cold slice about 1/3-inch thick (or a little larger).
- Set oven to 350 degrees.
- Butter a 13 x 9-inch casserole dish.
- Layer half of the chilled sliced potatoes in the bottom of the buttered dish, sprinkle with salt and pepper on top.
- Then sprinkle with half of the onion, then half of the Velveeta cheese.
- Repeat the layers.
- Drizzle with the whiping cream, then sprinkle with grated Parmesan cheese on top.
- Bake for about 50 minutes.
Nutrition Facts : Calories 449.4, Fat 23.1, SaturatedFat 14.6, Cholesterol 84.2, Sodium 590.5, Carbohydrate 50.1, Fiber 5.8, Sugar 6, Protein 12.1
CHEESY VELVEETA SALMON & POTATO SOUP
Is salmon a comfort food? It is when it's served in a rich soup made with potatoes, cream-style corn and VELVEETA!
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 9 servings, 1 cup each
Number Of Ingredients 13
Steps:
- Cook onion, zucchini, carrots and garlic in oil in large saucepan on medium heat 5 to 6 min. or until crisp-tender, stirring occasionally.
- Add potatoes and water; bring to boil. Cook on medium heat 20 to 30 min. or until vegetables are tender. Add corn, milk and VELVEETA; cook 1 to 2 min. or until VELVEETA is melted.
- Add ginger, pepper and fish; simmer on medium-low heat 5 to 7 min. or until fish is done. (Do not let soup come to boil.)
Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 460 mg, Carbohydrate 20 g, Fiber 1 g, Sugar 11 g, Protein 16 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
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