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Potato Cheese Soup
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Potato Cheese Soup

43 Min(s)
25 Min(s) Prep
18 Min(s) Cook
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.
What You Need
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8 servings
Original recipe yields 8 servings
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
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Let's Make It
1
Melt butter in large saucepan on medium heat. Add onions; cook and stir 5 min. or until crisp-tender.
2
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.
3
Add VELVEETA; cook 5 min. or until VELVEETA is melted and soup is well blended, stirring constantly.
Kitchen Tips
Tip 1
Serving Suggestion
Pair this recipe with fresh fruit and fat free milk for a great take-to-work lunch.
Tip 2
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.
Nutrition
Calories
180
Calories From Fat
0
% Daily Value*
Total Fat 8g
10%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 25mg
8%
Sodium 430mg
19%
Total Carbohydrates 20g
7%
Dietary Fibers 2g
7%
Sugars 5g
10%
Protein 6g
12%
Vitamin A
15%
Vitamin C
6%
Calcium
20%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 servings, about 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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