From scratch to bowl: the ultimate guide to making potato soup with velveeta cheese

Craving a comforting and cheesy soup? Look no further than potato soup with Velveeta cheese! This classic recipe is a breeze to make and packed with creamy, cheesy goodness. Whether you’re a seasoned home cook or a beginner in the kitchen, follow our step-by-step guide to create a velvety smooth and satisfying potato soup that will warm your soul.

Ingredients You’ll Need

• 3 pounds russet potatoes, peeled and diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 cups milk
• 1 (12-ounce) block Velveeta cheese, cubed
• 1/2 cup shredded cheddar cheese (optional)
• Salt and black pepper to taste

Step-by-Step Instructions

1. Prepare the Potatoes

Peel and dice the potatoes into small, even-sized pieces. This will help them cook evenly in the soup.

2. Sauté the Aromatics

In a large pot or Dutch oven over medium heat, sauté the onion and garlic until softened and fragrant, about 5 minutes.

3. Add the Potatoes and Broth

Transfer the diced potatoes to the pot and stir to combine. Pour in the chicken broth and bring to a boil.

4. Simmer Until Tender

Reduce heat to medium-low and simmer for 15-20 minutes, or until the potatoes are fork-tender.

5. Blend the Soup

Using an immersion blender or a regular blender, puree the soup until smooth. If using a regular blender, work in batches to avoid overfilling.

6. Add the Velveeta

Add the cubed Velveeta cheese to the soup and stir until melted and fully incorporated. Season with salt and black pepper to taste.

7. Serve and Enjoy

Ladle the creamy potato soup into bowls and garnish with shredded cheddar cheese (optional). Serve warm with a side of crusty bread or crackers.

Tips for the Perfect Potato Soup

• Use russet potatoes for their starchy texture, which will create a smooth and creamy soup.
• Don’t overcook the potatoes, as they will become mushy.
• If you don’t have an immersion blender, you can use a regular blender, but be sure to work in batches to avoid spills.
• For a thicker soup, add more Velveeta cheese or a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
• To make a vegetarian version, substitute vegetable broth for chicken broth.

Variations on Potato Soup with Velveeta Cheese

• Bacon Bits: Add crispy bacon bits for a smoky and savory flavor.
• Corn: Stir in a can of drained corn for a touch of sweetness.
• Carrots: Add diced carrots for a pop of color and extra nutrition.
• Celery: For a more classic flavor, sauté celery along with the onion and garlic.
• Herbs: Add fresh herbs like thyme, rosemary, or oregano for a fragrant touch.

Questions We Hear a Lot

1. Can I use other types of cheese instead of Velveeta?

Yes, you can substitute American cheese, cheddar cheese, or a blend of cheeses. However, Velveeta’s unique texture will give the soup its signature creaminess.

2. How do I store leftover potato soup?

Store leftover potato soup in an airtight container in the refrigerator for up to 4 days. Reheat over medium heat before serving.

3. Can I freeze potato soup with Velveeta cheese?

Yes, you can freeze potato soup with Velveeta cheese for up to 3 months. Thaw overnight in the refrigerator before reheating.

4. What can I serve with potato soup?

Potato soup pairs well with crusty bread, crackers, or a side salad.

5. How do I make a creamier potato soup?

Use a higher ratio of Velveeta cheese to milk or add a cornstarch slurry to thicken the soup.

6. Can I add vegetables to potato soup?

Yes, you can add various vegetables to your potato soup, such as carrots, celery, corn, or peas.

7. How do I make potato soup without Velveeta cheese?

You can make a creamy potato soup without Velveeta cheese by using a combination of milk, butter, and cornstarch.