Potato cheese soup recipe Velveeta: Creamy comfort food with 2 cups potatoes, 8 oz Velveeta, onion, celery & 1 cup milk. Rich, easy, ready in 30 minutes!
Ingredients for Potato Cheese Soup Recipe Velveeta
| Ingredient | Amount | Notes |
|---|---|---|
| Russet potatoes | 4–5 medium (about 2 lbs) | Peeled and diced into ½-inch pieces |
| Velveeta cheese | 1 lb (16 oz) | Cut into small cubes for fast melting |
| Onion | 1 medium | Diced small |
| Celery | 2 stalks | Diced (optional but adds nice flavor) |
| Milk | 3 cups | Whole or 2% works best |
| Chicken broth | 2 cups | Or use water + bouillon if needed |
| Cream of chicken soup | 1 can (10.5 oz) | Adds extra creaminess fast |
| Butter | 2 Tbsp | For sautéing the veggies |
| Salt & black pepper | To taste | Start with 1 tsp salt |
| Optional: cooked bacon | 6–8 strips, crumbled | For that loaded potato soup taste |
How to Make Potato Cheese Soup Recipe Velveeta
Prep the vegetables: Dice the onion and celery small. Peel the russet potatoes and cut them into ½-inch cubes so they cook evenly. Takes 5–7 minutes tops.
Cook the base: Melt the butter over medium heat. Add the diced onion and celery. Stir for 4–5 minutes until the onion softens and smells good. Don’t let it brown.
Add potatoes and broth: Toss in the potato cubes. Pour in the chicken broth (or water + bouillon). Bring it to a boil, then lower the heat and cover. Simmer 12–15 minutes until the potatoes are fork-tender. Poke one to check.
Make it creamy: Stir in the can of cream of chicken soup and the 3 cups of milk. Heat gently – don’t boil hard or the milk might curdle.
Melt the Velveeta: Add the cubed Velveeta a handful at a time. Stir constantly until it’s completely smooth and melted. This is what makes the potato cheese soup recipe Velveeta so velvety.
Finish and season: Taste it. Add salt, pepper, maybe a pinch more if needed. If you’re adding bacon, stir in the crumbled pieces now or save some for the top.
Tips for the Best Potato Cheese Soup Recipe Velveeta
Cut Velveeta into small cubes: Small pieces melt faster and smoother. Big chunks can leave lumps.
Keep the heat low when adding milk and cheese: High heat makes the soup separate or turn grainy. Medium-low is best.
Taste as you go: Velveeta is salty, so add pepper and extra salt only at the end. A pinch of garlic powder can give it more depth too.
Don’t overcook the potatoes: They should be tender but not mushy. Check at 12 minutes.
For thicker soup: Mash a few potato pieces right in the pot before adding the cheese. It thickens naturally without flour.
Storage and Reheating
| Step | How to Do It | Details / Tips |
|---|---|---|
| Cool it down | Let soup cool to room temperature first | Don’t put hot soup straight in the fridge |
| Store in fridge | Use airtight container or jar | Keeps 3–4 days max |
| Reheat on stovetop | Warm over medium-low heat | Stir often, add a splash of milk if thick |
| Microwave option | Use medium power, stir every 30–60 sec | Cover loosely to avoid splatters |
| Freezing | Portion into freezer bags or containers | Leave space for expansion; good up to 2 months |
| Thaw and reheat frozen | Thaw in fridge overnight | Reheat slowly on stove – texture may change a bit |
Delicious Variations of Potato Cheese Soup Recipe Velveeta
Loaded Potato Soup Style: Cook and crumble 6–8 strips of bacon first. Use some of the bacon grease instead of butter to sauté the onion and celery. Stir most of the bacon into the soup at the end, then top each bowl with extra crumbles, a dollop ofsour cream, shredded cheddar, and chopped chives.
Vegetarian Version: Replace the cream of chicken soup with an extra cup of milk or a can of cream of mushroom (check it’s veggie-friendly). Still creamy and full of flavor from the melty Velveeta.
Spicier Kick: Add ½ teaspoon of garlic powder, a pinch of cayenne, or a dash of hot sauce when you season at the end. Some people even stir in a small can of diced green chiles for mild heat without overpowering the cheesy potato soup.
Slow Cooker Option: If you want hands-off, dump the potatoes, onion, celery, broth, and cream of chicken soup in the slow cooker on low for 5–6 hours. Add the milk and cubed Velveeta during the last 30 minutes, stirring until smooth. Perfect for days when you’re out of the house.
Nutrition and Serving Suggestions
| Nutrient | Amount per Serving | Notes |
|---|---|---|
| Calories | 380–420 | Mostly from cheese and milk |
| Total Fat | 18–22 g | Saturated fat around 10–12 g |
| Carbohydrates | 38–42 g | From potatoes and milk |
| Protein | 15–18 g | Velveeta gives a good boost |
| Sodium | 1100–1300 mg | High due to cheese and broth |
| Fiber | 3–4 g | From potatoes and veggies |
FAQs for potato cheese soup recipe Velveeta
What is the best cheese for potato cheese soup recipe Velveeta?
Velveeta is hands-down the winner because it melts so smooth without separating or getting stringy. Regular cheddar can work, but you’ll get better creaminess with Velveeta every time.
Can I make this potato cheese soup recipe Velveeta ahead of time?
Yes, go for it. Make it up to the point before adding the Velveeta, cool it, and store in the fridge. Reheat gently and stir in the cheese last so it melts perfectly. Great for busy days.
How do I thicken potato cheese soup recipe Velveeta if it’s too thin?
Mash a few potato pieces right in the pot, the starch thickens it naturally. Or simmer a bit longer uncovered. Avoid flour if you can; potatoes do the job.
Is potato cheese soup recipe Velveeta gluten-free?
Mostly yes, check your cream of chicken soup and broth labels, as some have wheat. Use gluten-free versions or skip the canned soup and add extra milk/broth instead.
Can I add bacon to make it loaded potato soup?
Definitely, it’s one of the best upgrades. Cook and crumble bacon, stir most in at the end, and sprinkle extra on top with chives. Turns it into total comfort food.
What potatoes work best in potato cheese soup recipe Velveeta?
Russets are my go-to, they break down a little for creaminess but hold shape. Yukon gold gives even smoother texture if you want it extra velvety.
