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Velveeta Potato Soup

Chessy Velveeta Potato Soup Recipe

Velveetapotato soup is a cheesy, creamy soup made with Velveeta cheese, potatoes, and ablend of savory seasonings. The cheese adds a velvety smooth texture thatblends beautifully with the potatoes and broth, creating a hearty, comfortingdish. It’s a simple, delicious recipe that brings together basic ingredientsfor a satisfying and flavorful meal. Perfect for lunch or dinner, this soup iseasy to make and always a hit at the table.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4 People
Course: Soup
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium-sized potatoes (peeled and cubed)
  • 1 medium onion (diced)
  • 3 cups chicken or vegetable broth
  • 2 cups whole milk
  • 2 cups Velveeta cheese (cubed or grated)
  • 2 tablespoons butter
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1/4 cup sour cream (optional for creaminess)
  • Chopped green onions or bacon bits for garnish (optional)

Equipment

  • Large Stockpot
  • Cutting board
  • Knife
  • Wooden Spoon or Spatula
  • Potato Peeler
  • Measuring Cups and Spoons
  • Can Opener
  • Whisk

Method
 

  1. Cook the Potatoes: In a large stockpot, bring water to a boil and add the cubed potatoes. Cook them for about 10-12 minutes or until tender. Drain the water and set the potatoes aside.
  2. Sauté the Onion: In the same pot, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
  3. Add Broth and Milk: Pour in the chicken or vegetable broth and milk, stirring to combine. Bring to a simmer, and let it cook for 5 minutes.
  4. Add the Potatoes: Add the cooked potatoes back into the pot. Use a spoon to mash some of them lightly to thicken the soup. Stir well.
  5. Melt the Velveeta: Slowly add the cubed Velveeta to the pot. Stir constantly until the cheese is completely melted and the soup becomes smooth and creamy.
  6. Season: Add garlic powder, onion powder, salt, and pepper to taste. Stir well.
  7. Simmer and Serve: Let the soup simmer on low for another 10-15 minutes to allow all the flavors to meld together. Once it reaches your desired thickness, it’s ready to serve.
  8. Optional Garnish: For extra flavor and presentation, top with a dollop of sour cream and a sprinkle of chopped green onions or crispy bacon bits.

Notes

When making Velveeta Potato Soup, it’s important to avoid boiling the soup once the cheese is added. Velveeta can break down if it’s boiled too hard, so keep the heat on low once the cheese is melted to prevent it from becoming grainy. Additionally, you can adjust the creaminess of the soup by adding more milk or broth if you prefer a thinner consistency. If you like extra cheesy flavor, feel free to add a bit more Velveeta!