Transform Ordinary Potatoes into Extraordinary Soup: Ultimate Potato Soup with Velveeta Cheese Recipe

Craving a comforting and cheesy delight? Look no further than potato soup with Velveeta cheese! This classic dish combines the velvety richness of Velveeta with the earthy flavors of potatoes for a soup that will warm you from the inside out. Whether you’re a seasoned cook or a beginner in the kitchen, this step-by-step guide will teach you how to make potato soup with Velveeta cheese with ease.

Ingredients You’ll Need

• 2 pounds russet potatoes, peeled and diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth or vegetable broth
• 1 cup heavy cream
• 12 ounces Velveeta cheese, cut into small cubes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Chives or parsley, for garnish (optional)

Step-by-Step Instructions

1. Sauté the Onion and Garlic

Heat 2 tablespoons of butter or olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for 1 minute more.

2. Add the Potatoes and Broth

Add the diced potatoes to the pot and stir to combine with the onion and garlic. Pour in the chicken broth or vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.

3. Puree the Soup

Once the potatoes are cooked, use an immersion blender or transfer the soup to a regular blender and puree until smooth. You can leave the soup slightly chunky if you prefer.

4. Add the Velveeta and Cream

Return the pureed soup to the pot. Gradually stir in the cubed Velveeta cheese until it melts completely. Once the cheese is melted, add the heavy cream and stir until well combined.

5. Season to Taste

Season the soup with salt and black pepper to taste. You may also add other seasonings such as paprika, cayenne pepper, or dried herbs.

6. Garnish and Serve

Ladle the potato soup with Velveeta cheese into bowls and garnish with chopped chives or parsley, if desired. Serve immediately while hot.

Tips for the Perfect Potato Soup

• Use Russet Potatoes: Russet potatoes have a high starch content, which helps thicken the soup naturally.
• Don’t Overcook the Potatoes: Overcooked potatoes can become mushy and make the soup too thick.
• Melt the Cheese Gradually: Stirring the Velveeta cheese gradually helps prevent it from clumping.
• Adjust the Thickness: If the soup is too thick, add more broth or cream. If it’s too thin, simmer it for a few minutes longer.
• Experiment with Toppings: Try adding toppings such as shredded cheddar cheese, bacon bits, or croutons for extra flavor.

Variations

• Bacon Potato Soup: Add cooked and crumbled bacon to the soup for a smoky and savory flavor.
• Cheddar Potato Soup: Use cheddar cheese instead of Velveeta for a sharper and more tangy taste.
• Broccoli Potato Soup: Add chopped broccoli florets to the soup for a boost of nutrition and color.
• Spicy Potato Soup: Add a touch of cayenne pepper or diced jalapeños for a spicy kick.

The Final Verdict

Potato soup with Velveeta cheese is a comforting and satisfying dish that’s perfect for any occasion. Whether you’re looking for a quick and easy meal or a cozy treat on a cold night, this recipe will surely deliver. So gather your ingredients, follow the steps, and enjoy the ultimate indulgence!

What People Want to Know

1. Can I use other types of cheese in this recipe?

Yes, you can substitute Velveeta with other melting cheeses such as cheddar, Monterey Jack, or American cheese.

2. Is it okay to use milk instead of heavy cream?

Yes, you can use milk instead of heavy cream. However, the soup will be slightly thinner.

3. How do I store leftover potato soup?

Store leftover potato soup in an airtight container in the refrigerator for up to 3 days. Reheat over medium heat before serving.