Best 5 Original 1886 Velveeta Cheese Soup Recipes

ORIGINAL 1886 VELVEETA CHEESE SOUP

Steps:

• Melt butter in heavy saucepan. Saute' vegetables until tender.
• Stir in flour and cornstarch. Cook until bubbly.
• Add stock and milk gradually;
• blending into smooth sauce.
• Add soda and cheese cubes; stir until
• thickened.
• Season with salt & pepper; add parsley.
• Before serving,heat thoroughly in double boiler. DO NOT LET BOIL.
• Garnish with paprika.
• Serve and enjoy!

BROCCOLI & VELVEETA CHEESE SOUP

Steps:

• Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.
• Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.
• Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.

VELVEETA® CHEESY BROCCOLI SOUP

Steps:

• Melt butter in large saucepan on medium heat. Add onion; cook and stir 5 minutes or until onion is tender. Add flour; cook 1 minute or until bubbly, stirring constantly.
• Stir in milk. Bring to boil. Reduce heat to medium-low; simmer 1 minute.
• Add remaining ingredients. Cook until VELVEETA is melted and soup is heated through, stirring occasionally.

POTATO CHEESE SOUP WITH VELVEETA®

Steps:

• In a large pot over high heat, combine the potatoes and carrot with water to cover and boil for 10 to 15 minutes, or until tender.
• In a separate large skillet over medium heat, saute the celery and onion in the margarine for about 10 minutes.
• Drain all but about 2 cups of the water from the potatoes and carrots; add 4 cups milk. Reduce heat to low and season with salt and pepper to taste.
• Transfer the onion and celery mixture to the pot and stir in the chicken soup base. Heat slowly, then add the cheese. Allow the cheese to melt, stirring all together well.
• In a small bowl, dissolve the cornstarch in the 1/2 cup milk and pour into the soup. Mix well until thickened.

VELVEETA POTATO SOUP

Steps:

• Put potatoes, carrots, onion and seasonings in a large pot.
• Cover with water and cook till potatoes are tender.
• (You don't drain the water, so don't overfill the pot.) In a separate bowl, mix the soup and softened cream cheese.
• Add this to the cooked potatoes, along with the milk.
• Let simmer for about 10 minutes, stir frequently so that it doesn't scorch.
• Add the velveeta and allow the cheese to melt.
• Serve hot.