Velveeta Cheesy Potato Soup Recipes

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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



Potato Cheese Soup with Velveeta® image

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

6 potatoes - peeled and cubed
1 carrot, chopped
water to cover
3 stalks celery, chopped
1 onion, chopped
½ cup margarine
4 cups milk
salt and pepper to taste
2 tablespoons chicken soup base
8 ounces processed cheese food, cubed
1 tablespoon cornstarch
½ cup milk

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



VELVEETA® Cheese Soup Recipe image

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

3 Tbsp. unsalted butter
3 Tbsp. chopped onions
3 Tbsp. flour
1 can (14.5 oz ) fat-free reduced-sodium chicken broth
1 cup milk
1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes

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



Velveeta Potato Soup image

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

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)

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