Velveeta Cheese Soup Recipes

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VELVEETA® CHEESY BROCCOLI SOUP



VELVEETA® Cheesy Broccoli Soup image

Pinch yourself. You're not dreaming. This thick, creamy broccoli Cheddar soup that's ready in less than 30 minutes is the real deal.

Provided by VELVEETA Cheese

Categories     Trusted Brands: Recipes and Tips     VELVEETA Cheese

Time 25m

Yield 6

Number Of Ingredients 7

2 tablespoons butter or margarine
¼ cup chopped onion
2 tablespoons flour
2 ½ cups milk
¾ pound VELVEETA®, cut up
1 (10 ounce) package frozen chopped broccoli, thawed, drained
⅛ teaspoon pepper

Steps:

  • Melt butter in large saucepan on medium heat. Add onion; cook and stir 5 minutes or until onion is tender. Add flour; cook 1 minute or until bubbly, stirring constantly.
  • Stir in milk. Bring to boil. Reduce heat to medium-low; simmer 1 minute.
  • Add remaining ingredients. Cook until VELVEETA is melted and soup is heated through, stirring occasionally.

Nutrition Facts : Calories 279 calories, Carbohydrate 15.2 g, Cholesterol 63.1 mg, Fat 18.3 g, Fiber 1.6 g, Protein 14.2 g, SaturatedFat 11.8 g, Sodium 920.1 mg, Sugar 10.2 g

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

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

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