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Zesty Potato Soup

average rating

rate/review

prep time

20 min

total time

50 min

makes

photo by:

kraft

recipe by: kraft

What You Need

1 Tbsp. oil

4 stalks celery, chopped

2 medium each: potatoes and carrots, peeled, finely chopped

1 medium onion, chopped

1 large red pepper, chopped

2 cans (10 fl oz/284 mL each) fat-free reduced-sodium chicken broth

2 cups water

1/4 tsp. ground black pepper

1/2 cup each: milk and light cream (5%)

500 g Velveeta Process Cheese Product, cut up (about 3 cups)

Make It

HEAT oil in large heavy saucepan on medium heat. Add vegetables; cook and stir 3 to 5 min. or until crisp-tender.

ADD broth, water and black pepper; stir. Bring to boil. Reduce heat to medium-low; simmer 15 min. or until vegetables are tender, stirring occasionally. Gradually add milk and cream, stirring constantly with wire whisk until well blended. Reduce heat to low. Add Velveeta; cook 5 min. or until Velveeta is completely melted and mixture is well blended, stirring occasionally.

POUR soup, in batches, into blender or food processor; cover. Blend until pureed. Return to saucepan. Cook on low heat until heated through, stirring occasionally.

kraft kitchens tips

Storage Know-How

Cool hot soup quickly by refrigerating it in shallow containers. When cool, cover and refrigerate up 2 days. To freeze, place cooled soup in plastic freezer containers, leaving 1 to 2 inches of space at the top of each container to allow soup to expand as it freezes. Avoid leaving too much space to prevent freezer burn. Seal containers tightly and freeze up to 3 months.