Best 4 Velveeta Cheese Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you searching for a delightful and effortless recipe to warm your soul on a cold day? Look no further than our irresistible Velveeta cheese soup extravaganza. This classic dish, crafted with a harmonious blend of rich, gooey Velveeta cheese, savory broth, and an array of flavorful ingredients, promises an explosion of taste in every spoonful.

In this comprehensive culinary guide, we present not one, but three enticing variations of Velveeta cheese soup, each offering a unique twist on this beloved classic. From the traditional version, brimming with tender vegetables and a hint of spice, to the audacious addition of bacon and jalapeños for a smoky, spicy kick, and the velvety indulgence of a creamy broccoli incarnation, these recipes cater to every palate.

So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that will leave you craving more. Let the symphony of flavors dance on your tongue as you savor each spoonful of our delectable Velveeta cheese soup creations.

Here are our top 4 tried and tested recipes!

POTATO CHEESE SOUP WITH VELVEETA®



Potato Cheese Soup with Velveeta® image

A rich potato soup that also has carrot, onion and celery. The chicken base also contributes to its complex flavor. Chicken base is a strong reduction of chicken stock that is normally sold in a resealable plastic jar and should be kept refrigerated.

Provided by Shauna

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 12

6 potatoes - peeled and cubed
1 carrot, chopped
water to cover
3 stalks celery, chopped
1 onion, chopped
½ cup margarine
4 cups milk
salt and pepper to taste
2 tablespoons chicken soup base
8 ounces processed cheese food, cubed
1 tablespoon cornstarch
½ cup milk

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.

Nutrition Facts : Calories 421.2 calories, Carbohydrate 39.1 g, Cholesterol 38.5 mg, Fat 23.3 g, Fiber 4.3 g, Protein 15.1 g, SaturatedFat 9.4 g, Sodium 1176.7 mg, Sugar 9.6 g

POTATO (VELVEETA®) CHEESE SOUP



Potato (Velveeta®) Cheese Soup image

A spicy and delicious soup given to me by my mother. She got the recipe from a friend who grew up in Louisiana. To save effort, a bag of hash brown potatoes may be substituted for the shredded potatoes. You may also add some crumbled up bacon to the soup. Add more or less potatoes depending on your soup preferences. Also, add cornstarch if soup is not as thick as you desire it to be. Great served with bread.

Provided by Starsha

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 9

8 cups water
2 pounds shredded potatoes
1 (1 pound) loaf processed cheese food (such as Velveeta®), cubed
¼ cup chopped onion, or to taste
4 cubes chicken bouillon
1 teaspoon chopped fresh parsley
½ teaspoon salt
½ teaspoon ground black pepper
2 teaspoons Cajun seasoning blend (such as Tony Chachere's®)

Steps:

  • Combine the water, potatoes, processed cheese, onion, bouillon, parsley, salt, pepper, and Cajun seasoning in a large pot. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer until the potatoes are tender, about 30 minutes.

Nutrition Facts : Calories 281 calories, Carbohydrate 25.6 g, Cholesterol 45.1 mg, Fat 14.4 g, Fiber 2.7 g, Protein 13.1 g, SaturatedFat 8.4 g, Sodium 1562.5 mg, Sugar 5.3 g

BROCCOLI & VELVEETA CHEESE SOUP



Broccoli & Velveeta Cheese Soup image

I usually avoid processed food like the plague, but here, I'll make an exception for easy-melting value and texture. A great warm-you up dinner when you don't feel like waiting forever till soup's on. Found this in Cooking Light several years ago.

Provided by VNess

Categories     Cheese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

cooking spray
1 cup chopped onion
2 garlic cloves, minced
3 cups fat-free low-sodium chicken broth
1 (16 ounce) package broccoli florets
2 1/2 cups 1% low-fat milk
1/3 cup all-purpose flour
1/4 teaspoon black pepper
8 ounces light processed cheese, cubed (such as velveeta light)

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.

ORIGINAL 1886 VELVEETA CHEESE SOUP



Original 1886 Velveeta Cheese Soup image

Not sure who gave me this recipe as I have had it for many years. This is a wonderful soup and great comfort food as well.

Provided by Dari Donovan

Categories     Cheese

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

1/4 cup butter
1/2 cup onion, diced
1/2 cup celery, diced
1/2 cup carrot, diced
1 1/2 tablespoons cornstarch
4 cups chicken broth (room temp.)
4 cups milk (room temp.)
1/8 teaspoon baking soda
1 lb Velveeta cheese, cubed
1 teaspoon salt & pepper
1/8 teaspoon cayenne pepper
1 tablespoon dried parsley
1/2 teaspoon paprika

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!

Tips:

  • Use a good quality Velveeta cheese for the best flavor.
  • If you don't have evaporated milk, you can use regular milk and add an extra 1/4 cup of flour.
  • Add some cooked chicken or sausage to the soup for a heartier meal.
  • Top the soup with shredded cheese, croutons, or bacon bits for extra flavor.
  • Serve the soup with a side of bread or crackers.

Conclusion:

Velveeta cheese soup is a classic comfort food that is easy to make and always a crowd-pleaser. With its creamy texture and cheesy flavor, this soup is sure to warm you up on a cold day. There are many different ways to make Velveeta cheese soup, so feel free to experiment with different ingredients and flavors to find the perfect recipe for you. No matter how you make it, Velveeta cheese soup is a delicious and satisfying meal that is sure to be a hit with the whole family.

Related Topics