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
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
Add To Shopping List
Let's 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.
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.
Pair this recipe with fresh fruit and fat free milk for a great take-to-work lunch.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
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.