HOMEMADE CHEESY POTATO SOUP
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
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.
VELVEETA POTATO SOUP RECIPE
Delicious and creamy potato soup made with velveeta cheese.
Provided by Sara Ayesh
Number Of Ingredients 7
Steps:
- Wash your potatoes.
- Chop the potatoes into equal size chunks. About 1 inch. You do not have to peel the potatoes.
- Place potatoes in a large pot and add enough water to cover them.
- Add salt and pepper. Bring to a boil until potatoes are fork tender, about 25 minutes.
- Stir in cream of chicken soup and Velveeta cheese.
- Let simmer until the cheese has melted.
- Stir in the milk.
- Heat all the way through and enjoy topped with finely diced chives.
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
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
MAKEOVER POTATO CHEESE SOUP
This makeover recipe has about 40% fewer calories, two-thirds less fat, less than half the saturated fat, about half the cholesterol and a third less sodium of the original. Yet its comforting taste and creamy consistency will surely please the soup lovers in your family!-Bethany Thayer, Troutville, Virginia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, combine first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until vegetables are tender. Stir in celery and red pepper; simmer for 10 minutes or until tender. Reduce heat to low. stir in process cheese and mayonnaise until blended. add cheddar and Swiss cheeses; stir until melted. Stir in the potato flakes and pepper. Remove from the heat; let stand for 15 minutes.
Nutrition Facts : Calories 195 calories, Fat 9g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 520mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 2g fiber), Protein 10g protein. Diabetic Exchanges
POTATO CHEESE SOUP
A rich potato soup. It'll warm you up on a cold winter day!
Provided by Marilyn Johnson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 6
Number Of Ingredients 12
Steps:
- In a large saucepan, bring potatoes, carrots, celery, onion, vegetable broth and salt to a boil. Reduce heat; cover and simmer until potatoes are just tender. Do not rinse: mash mixture slightly. Stir in milk.
- In a small mixing bowl, blend butter, flour, parsley, and pepper; stir into potato mixture. Cook and stir over medium heat until thickened and bubbly.
- Remove from heat: add cheese and stir until cheese is almost melted. Let soup stand for 5 minutes.
Nutrition Facts : Calories 311.3 calories, Carbohydrate 37.1 g, Cholesterol 40 mg, Fat 13.1 g, Fiber 4.1 g, Protein 12.1 g, SaturatedFat 8.2 g, Sodium 638.4 mg, Sugar 7.8 g
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