Velveeta Cheese and Potato Soup

Velveeta Cheese and Potato Soup

Rich and creamy, there's no denying this Velveeta Cheese and Potato Soup is one of the ultimate comfort foods to enjoy during the cold weather months. If you like your soups full of flavor with great texture too, try this version of a classic potato soup. The addition of Velveeta cheese is what makes this dish stand apart from all the other easy soup recipes out there.


  • 3 cups potatoes, cubed
  • 1 cup water
  • 1/2 cup celery, sliced
  • 1/2 cup carrots, sliced
  • 1/4 cup onion, chopped
  • 1 teaspoon parsley flakes
  • 1/2 teaspoon salt
  • 1 dash pepper
  • 1 chicken bouillon cube
  • 1 1/2 cup milk
  • 2 tablespoons flour
  • 1/2 pound Velveeta cheese, cubed


  1. Combine potatoes, water, celery, carrots, onions, parsley flakes, seasonings and bouillon in large pot.
  2. Cover and let simmer for 15 to 20 minutes or until vegetables are tender.
  3. In a separate bowl, gradually add milk to flour, stirring until well blended.
  4. Gradually add flour mixture to hot vegetables, stirring constantly, until mixture boils and thickens.
  5. Add Velveeta and stir until melted.


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I grew up on Velveeta cheese and I am always looking for new recipes to try with this cheese. You can substitute 1 tsp of a chicken base, available in jars, for the bouillon cube. I personally think chicken, vegetable and beef bases are so much better than bouillon cubes! I use them in many different recipes, including chilies and stews.


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