For an even richer flavor, consider using chicken broth instead of water to boil the potatoes and carrots. If you prefer a smoother soup, you can use an immersion blender to partially or fully puree the soup before adding the cheese. Garnish with fresh parsley, chives, or a dollop of sour cream for an extra touch of flavor and presentation.
Potato Cheese Soup with Velveeta®
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PREP TIME30 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 15 mins
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SERVING8 People
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VIEWS181
Indulge in the comforting embrace of this creamy potato soup, enlivened with a medley of garden vegetables and the savory depth of chicken. The processed cheese melts into a velvety texture, creating a symphony of flavors that will warm you from the inside out.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate39 g
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Cholesterol39 mg
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Fiber4 g
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Protein15 g
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Saturated Fat9 g
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Sodium1177 mg
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Sugar10 g
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Fat23 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a large pot, combine the cubed potatoes and chopped carrot. Cover with water and bring to a boil over high heat. Cook for 10-15 minutes, or until the potatoes are fork-tender. (Prep time: 5 minutes, Cook time: 15 minutes)
02 Step
Recipe View While the potatoes are cooking, melt the butter in a separate large skillet over medium heat. Add the chopped celery and onion and sauté for about 10 minutes, until softened and translucent. (Prep time: 5 minutes, Cook time: 10 minutes)
03 Step
Recipe View Once the potatoes are tender, drain all but 2 cups of the cooking water. Add 4 cups of milk to the pot. Reduce heat to low and season generously with salt and pepper. (Prep time: 2 minutes)
04 Step
Recipe View Transfer the sautéed celery and onion mixture to the potato pot. Stir in the chicken soup base. Heat slowly over low heat, then add the cubed cheese. Stir continuously until the cheese is completely melted and the soup is smooth and creamy. (Prep time: 3 minutes, Cook time: 10 minutes)
05 Step
Recipe View In a small bowl, whisk together the cornstarch and remaining 1/2 cup of milk until the cornstarch is fully dissolved. Pour this slurry into the soup and stir well. Continue to cook over low heat, stirring constantly, until the soup thickens to your desired consistency, about 2-3 minutes. (Prep time: 2 minutes, Cook time: 3 minutes)
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Rubie Collier
Feb 12, 2025The chicken soup base makes all the difference! Don't skip it!
Wilfrid Mosciski
Jan 30, 2025This is my go-to recipe for potato soup. It's always a hit!
Ronaldo Wilderman
Dec 15, 2024I used cheddar cheese instead of Velveeta and it was still delicious.
Elna Blanda
Oct 27, 2024Next time, I'm going to try adding some bacon bits for extra flavor.
Francesca Pfannerstill
Aug 21, 2024Be careful not to boil the soup after adding the cheese, or it will separate.
Abbie Okon
Jan 2, 2024This soup is so easy to make and tastes amazing! My family loves it!
Abbie Oconnell
Nov 2, 2023I added some garlic to the sautéed vegetables and it really enhanced the flavor.