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."
- Ready In:
- 55mins
- Ingredients:
- 12
- Serves:
-
10-15
ingredients
- 3 -5 potatoes (cubed)
- 2 -3 carrots (grated)
- 1 onion (chopped)
- parsley
- paprika (sprinkled)
- salt
- pepper
- garlic powder (to taste)
- 1 can cream of chicken soup
- 8 ounces cream cheese (softened)
- 2 1⁄2 cups milk (more or less)
- 8 ounces Velveeta cheese (cubed)
directions
- 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.
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Reviews
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This is the best potato soup I’ve ever fixed! Thanks for the recipe! -
This was AWESOME!!! My whole family...even my husband who is the "gourmet" cook in the house loved it! Thanks so much! Will make again for sure!! -
This soup is fantastic! Just finished making it and it is sooo good. I added bacon because it didn't have enough fatty ingredients in it. LOL My uncle who loves Tim Horton's potato bacon soup says this soup is better. Thanks for the recipe!!
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Made this soup for lunch today...DELISH! So easy and quick! The only thing I did different was add crumbled bacon. Definately the comfort food to go to, especially on cold dreary days (like today). Thanks kdp!
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Previously I was SOLD on a Paula Dean potato soup recipe, but it seemed to take a long time to make. So when I tried this one I was pleasently surprised and this potato soup has taken the 1st choice spot when potato soup is desired. I added some cubed ham during step #5 and when the entire recipe was completed I placed in in a slow cooker to keep warm until we were ready for dinner. Served with a corn bread muffin or plain this is a WONDERFUL SOUP!!!
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Tweaks
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I made this soup tonight and it was AWESOME! I think pretty close to restaurant quality! I made it a bit different but pretty close to the original recipe. I used light cream cheese, and I did not peel the potatoes. I didn't have an onion so I used minced onion and some onion powder. I substituted cream of mushroom for the chicken b/c I didn't have any cream of chicken. But for more flavor I stuck two chicken bouillon cubes in with the boiling potatoes. YUM!!! Thanks for sharing!
RECIPE SUBMITTED BY
kdp4640
United States
