Cheesy Velveeta Salmon Potato Soup Recipes

POTATO CHEESE SOUP WITH SALMON

Potato Cheese Soup with Salmon image

I started cooking for a harvest crew when I was 10 years old. Now, 40 years later, my husband and I live in the heart of a potato-growing area. One year, this recipe won me a prize! -Nancy Horsburgh, Everett, Ontario

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1-1/4 cups diced celery
1 large onion, thinly sliced
1/4 cup butter, cubed
3-1/2 cups sliced peeled uncooked potatoes
1 cup chicken broth
3 cups whole milk, room temperature, divided
1 cup half-and-half cream
2 cups shredded sharp cheddar cheese
1 teaspoon dried thyme
1 tablespoon Worcestershire sauce
1 can (7-1/2 ounces) red sockeye salmon, drained, bones and skin removed
Salt and pepper to taste
Minced fresh parsley

Steps:

In a large saucepan, saute celery and onion in butter until tender. Add potatoes and broth; cover and cook on low heat until potatoes are tender. Cool slightly., Puree potato mixture in a blender with 2 cups milk. Return to pan; add remaining 1 cup milk, cream, cheese, thyme, Worcestershire sauce and salmon; heat through. Season with salt and pepper. Garnish with parsley.

Nutrition Facts : Calories 505 calories, Fat 31g fat (17g saturated fat), Cholesterol 119mg cholesterol, Sodium 737mg sodium, Carbohydrate 30g carbohydrate (10g sugars, Fiber 2g fiber), Protein 25g protein.

POTATO CHEESE SOUP WITH VELVEETA®

Potato Cheese Soup with Velveeta® image

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

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

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

Homemade Cheesy Potato Soup image

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

Ingredients

2 tablespoons butter
1 medium onion, chopped
6 medium potatoes, peeled and cubed
5 cups water
2 cups 2% milk
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 teaspoon garlic salt
1/8 teaspoon pepper
12 ounces process cheese (Velveeta), cubed
Minced fresh parsley

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.

CHEESY VELVEETA SALMON & POTATO SOUP

Cheesy VELVEETA Salmon & Potato Soup image

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

Ingredients

1/2 cup chopped onions
1/2 cup sliced zucchini
1 small carrot, sliced
1 Tbsp. chopped garlic
2 Tbsp. olive oil
1/2 lb. red potatoes (about 3), cut into 1/2-inch cubes
4 cups water
1 can (14-3/4 oz.) cream-style corn
1 can (12 oz.) fat-free evaporated milk
6 oz. VELVEETA, cut into 1/2-inch cubes
1/2 tsp. ground ginger
1/4 tsp. black pepper
3/4 lb. fresh or thawed frozen salmon, cut into 1/2- inch chunks

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

VELVEETA® Cheese Soup Recipe image

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

Ingredients

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

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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