Easy Velveeta Potato Soup Recipe
Equipment
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Potato masher or immersion blender
- Wooden spoon
- Ladle
Ingredients
- 4 medium-sized potatoes peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup milk whole or 2%
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups Velveeta cheese cubed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- Optional toppings: cooked bacon bits green onions, shredded cheese, or sour cream
Instructions
1.Prepare The Potatoes
- Peel and dice the potatoes into small, even cubes. This helps them cook quickly and evenly.
Cook The Potatoes
- In a large pot, combine the diced potatoes and chicken broth. Bring it to a boil over medium-high heat. Once boiling, reduce the heat to medium and simmer until the potatoes are tender, about 15 minutes.
Make The Roux
- In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture turns golden and bubbly. Slowly whisk in the milk, stirring continuously to create a smooth sauce.
Add The Cheese
- Reduce the heat to low and add the Velveeta cheese cubes to the milk mixture. Stir until the cheese is completely melted and the sauce is creamy.
Combine And Season
- Once the potatoes are tender, use a potato masher or immersion blender to slightly mash them in the pot. This creates a thicker texture while leaving some chunks. Pour the cheese sauce into the pot with the potatoes. Stir well to combine. Add garlic powder, onion powder, salt, and black pepper to taste.
Simmer And Serve
- Let the soup simmer for 5 more minutes to allow the flavors to meld. Serve hot with your favorite toppings.