Description:
Discover the ultimate comfort in a bowl with this Velveeta Potato Soup! Perfect for chilly autumn and winter nights, this creamy delight is a true testament to comfort food. Originally shared by a colleague at a school, this soup promises warmth and satisfaction, especially when paired with “Jiffy” cornbread muffins.
Ingredients:
- 3-5 potatoes, peeled and diced
- 2-3 carrots, peeled and sliced
- 1 onion, chopped
- Fresh parsley, chopped (for garnish)
- Paprika, to taste
- Salt and pepper, to taste
- Garlic powder, to taste
- 1 package (8 oz) cream cheese, softened
- 8 cups water
- 2 1/2 cups milk
- 8 oz Velveeta cheese, cubed
Instructions:
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Prepare the Soup Base:
- In a large pot, combine diced potatoes, sliced carrots, chopped onion, and season with paprika, salt, pepper, and garlic powder.
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Cook Until Tender:
- Cover the vegetables with 8 cups of water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes and carrots are tender, about 15-20 minutes.
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Prepare the Creamy Mixture:
- In a separate bowl, mix softened cream cheese with a ladleful of hot soup broth until smooth. This helps prevent lumps when adding to the soup.
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Combine and Simmer:
- Add the cream cheese mixture back into the pot of cooked vegetables. Stir in the milk. Let the soup simmer gently for about 10 minutes, stirring frequently to prevent sticking.
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Add Velveeta Cheese:
- Gradually add the cubed Velveeta cheese to the soup, stirring until melted and fully incorporated. This step adds a creamy richness to the soup.
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Serve Hot:
- Once the cheese is melted and the soup is heated through, ladle into bowls. Garnish each serving with freshly chopped parsley for a pop of color and freshness.
This Velveeta Potato Soup is a guaranteed crowd-pleaser, perfect for family dinners or warming up after a day in the cold. Enjoy the hearty flavors and creamy texture that make this soup a comforting favorite. Pair with “Jiffy” cornbread muffins for a complete meal that will satisfy even the heartiest appetite!