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Potato Cheese Soup with Velveeta®
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Velvety potato soup with carrots, onions, celery, and a sumptuous chicken base for depth of flavor. Chicken base is a concentrated, refrigerated reduction of chicken stock.
Ingredients:
  • 6 potatoes - peeled and cubed
  • 1 carrot, chopped
  • water to cover
  • 3 stalks celery, chopped
  • 0.5 cup margarine
  • 4 cups milk
  • 2 tablespoons chicken soup base
  • 8 ounces processed cheese food, cubed
  • 1 tablespoon cornstarch
Instructions:
  • In a large pot over high heat, simmer the potatoes and carrots in enough water to cover until they are tender, about 10 to 15 minutes.
  • Saute the celery and onion in margarine in a large skillet over medium heat for approximately 10 minutes.
  • Keep about 2 cups of the water in the pot with the potatoes and carrots, then stir in 4 cups of milk. Lower the heat and season with salt and pepper to your liking.
  • Add the savory onion and celery mixture to the pot, blend in the rich chicken soup base, and heat gently. Sprinkle in the cheese, let it melt, and stir everything together thoroughly.
  • Combine cornstarch with milk until smooth, then stir into the soup until thickened.

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