Potato Cheese Soup with Velveeta® Recipe

There's something so comforting about a warm and creamy bowl of potato cheese soup. It's the perfect dish for a cozy night in, and the addition of Velveeta® cheese adds a rich and creamy texture that takes this soup to the next level. This recipe for Potato Cheese Soup with Velveeta® is an absolute crowd-pleaser, and it's surprisingly easy to make. Whether you're looking for a quick and easy weeknight dinner or a comforting dish to enjoy on a cold winter day, this potato cheese soup is sure t...

Ingredients

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

Information

Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Servings: 8
Yield: 8 servings

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

421 cal.

Total Fat: 23g
Saturated Fat: 9g
Cholesterol: 39mg
Sodium: 1177mg
Total Carbohydrate: 39g
Dietary Fiber: 4g
Total Sugars: 10g
Protein: 15g
Vitamin C: 34mg
Calcium: 354mg
Iron: 2mg
Potassium: 1020mg

How to Make Potato Cheese Soup with Velveeta® - A Step-by-Step Guide

Ingredients

Information

Nutrition

421 cal.

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