Original 1886 Velveeta Cheese Soup Recipes

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.

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!

Steps:

• Melt butter in large saucepan.
• Over med-high heat saute onion, carrots and celery until transulcent and tender, about 3 - 5 minutes.
• Stir in flour and cornstarch.
• Cook about 3-5 minutes.
• Add chicken stock and milk gradually, blending until smooth, and reduce by 1/4. Do not allow to come to boil. This takes awhile to reduce.
• Add baking soda and cheese and stir until melted and thickened, about 10 minutes.
• Add parsley, cayenne and Paprika.
• Keep soup warm over very low heat or in a double boiler if not using immediately.
• Season with salt and pepper to taste.

Steps:

• Place vegetables and broth in large saucepan; cover. Bring to boil on medium-high heat. Reduce heat to low; simmer 10 minute or until vegetables are tender.
• The recipe said to mash the vegetables with a potato masher to desired consistency. However, I put all the vegetables and a little broth in a blender and blended it until the vegetables were pureed. (This was incredible this way!).
• Stir in Velveeta; cook 5 minute or until Velveeta is melted and soup is heated through, stirring frequently.

Steps:

• Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.
• Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.
• Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.

Steps:

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