Zesty Potato Soup

50 10
Recipe By
Reviews
Prep Time
20
min.
Total Time
50
min.
Servings

10

VELVEETA serves as a cheesy thickener in this rich-and-creamy vegetable soup.

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What You Need

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Make It

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  • 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.

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.

Servings

  • 10

Nutritional Information

Serving Size 10
AMOUNT PER SERVING
Calories 218
% Daily Value
Total fat 13g
Sodium 714mg
Carbohydrate 15g
Dietary fibre 1.4g
Protein 11g
   
Vitamin A 54 %DV
Vitamin C 52 %DV
Calcium 27 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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