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Main dishes

Potato Cheese Soup

photo by:kraft
Easy-to-melt VELVEETA plays its yummy part in this awesome cheesy potato soup. Hot, creamy and delicious, it's so easy that even a beginner could make it.
time
prep:
25 min
total:
43 min
servings
total:
8 servings, about 1 cup each

What You Need

2
Tbsp.  butter or margarine
1/4
cup  chopped red onions
1-1/2
lb.  red potatoes (about 5), peeled, cubed
1
can  (14-1/2 oz.) fat-free reduced-sodium chicken broth
1
can  (5 oz.) evaporated milk
1
cup  water, divided
1
Tbsp.  flour
6
oz.  VELVEETA®, cut into 1/2-inch cubes

Make It

MELT butter in large saucepan on medium heat. Add onions; cook and stir 5 min. or until crisp-tender.

ADD potatoes, chicken broth, milk and 1/2 cup water; cook on medium heat 15 to 18 min. or until potatoes are tender. Mix flour and remaining water until blended. Add to soup; cook and stir until thickened.

ADD VELVEETA; cook 5 min. or until VELVEETA is melted and soup is well blended, stirring constantly.

Kraft Kitchens Tips

Serving Suggestion
Pair this recipe with fresh fruit and fat free milk for a great take-to-work lunch.
Special Extra
Omit butter. Cut 2 slices OSCAR MAYER Bacon into 1/2-inch pieces; cook and stir in large saucepan on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Add onions to reserved drippings in pan; continue as directed.
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