Velveeta Cheesy Hash Brown Soup Recipes

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VELVEETA® CHEESY BROCCOLI SOUP



VELVEETA® Cheesy Broccoli Soup image

Pinch yourself. You're not dreaming. This thick, creamy broccoli Cheddar soup that's ready in less than 30 minutes is the real deal.

Provided by VELVEETA Cheese

Categories     Trusted Brands: Recipes and Tips     VELVEETA Cheese

Time 25m

Yield 6

Number Of Ingredients 7

2 tablespoons butter or margarine
¼ cup chopped onion
2 tablespoons flour
2 ½ cups milk
¾ pound VELVEETA®, cut up
1 (10 ounce) package frozen chopped broccoli, thawed, drained
⅛ teaspoon pepper

Steps:

  • Melt butter in large saucepan on medium heat. Add onion; cook and stir 5 minutes or until onion is tender. Add flour; cook 1 minute or until bubbly, stirring constantly.
  • Stir in milk. Bring to boil. Reduce heat to medium-low; simmer 1 minute.
  • Add remaining ingredients. Cook until VELVEETA is melted and soup is heated through, stirring occasionally.

Nutrition Facts : Calories 279 calories, Carbohydrate 15.2 g, Cholesterol 63.1 mg, Fat 18.3 g, Fiber 1.6 g, Protein 14.2 g, SaturatedFat 11.8 g, Sodium 920.1 mg, Sugar 10.2 g

POTATO CHEESE SOUP WITH VELVEETA®



Potato Cheese Soup with Velveeta® image

A rich potato soup that also has carrot, onion and celery. The chicken base also contributes to its complex flavor. Chicken base is a strong reduction of chicken stock that is normally sold in a resealable plastic jar and should be kept refrigerated.

Provided by Shauna

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 12

6 potatoes - peeled and cubed
1 carrot, chopped
water to cover
3 stalks celery, chopped
1 onion, chopped
½ cup margarine
4 cups milk
salt and pepper to taste
2 tablespoons chicken soup base
8 ounces processed cheese food, cubed
1 tablespoon cornstarch
½ cup milk

Steps:

  • In a large pot over high heat, combine the potatoes and carrot with water to cover and boil for 10 to 15 minutes, or until tender.
  • In a separate large skillet over medium heat, saute the celery and onion in the margarine for about 10 minutes.
  • Drain all but about 2 cups of the water from the potatoes and carrots; add 4 cups milk. Reduce heat to low and season with salt and pepper to taste.
  • Transfer the onion and celery mixture to the pot and stir in the chicken soup base. Heat slowly, then add the cheese. Allow the cheese to melt, stirring all together well.
  • In a small bowl, dissolve the cornstarch in the 1/2 cup milk and pour into the soup. Mix well until thickened.

Nutrition Facts : Calories 421.2 calories, Carbohydrate 39.1 g, Cholesterol 38.5 mg, Fat 23.3 g, Fiber 4.3 g, Protein 15.1 g, SaturatedFat 9.4 g, Sodium 1176.7 mg, Sugar 9.6 g

POTATO (VELVEETA®) CHEESE SOUP



Potato (Velveeta®) Cheese Soup image

A spicy and delicious soup given to me by my mother. She got the recipe from a friend who grew up in Louisiana. To save effort, a bag of hash brown potatoes may be substituted for the shredded potatoes. You may also add some crumbled up bacon to the soup. Add more or less potatoes depending on your soup preferences. Also, add cornstarch if soup is not as thick as you desire it to be. Great served with bread.

Provided by Starsha

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 9

8 cups water
2 pounds shredded potatoes
1 (1 pound) loaf processed cheese food (such as Velveeta®), cubed
¼ cup chopped onion, or to taste
4 cubes chicken bouillon
1 teaspoon chopped fresh parsley
½ teaspoon salt
½ teaspoon ground black pepper
2 teaspoons Cajun seasoning blend (such as Tony Chachere's®)

Steps:

  • Combine the water, potatoes, processed cheese, onion, bouillon, parsley, salt, pepper, and Cajun seasoning in a large pot. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer until the potatoes are tender, about 30 minutes.

Nutrition Facts : Calories 281 calories, Carbohydrate 25.6 g, Cholesterol 45.1 mg, Fat 14.4 g, Fiber 2.7 g, Protein 13.1 g, SaturatedFat 8.4 g, Sodium 1562.5 mg, Sugar 5.3 g

CHEESY MIXED-VEGETABLE SOUP



Cheesy Mixed-Vegetable Soup image

"My sister, Cari O'Shea, brought this soup to a New Year's Eve family get-together," recalls Sandra Goetzinger-Andrews of Hiawatha, Iowa. "I was hesitant to try it, but one taste and I was hooked. It makes a large batch, so I freeze leftovers in single-serving containers to take to work for lunch."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 14 servings.

Number Of Ingredients 7

6 cups water
1 package (30 ounces) frozen shredded hash brown potatoes
1 package (16 ounces) frozen California-blend vegetables
4 teaspoons chicken bouillon granules
1 pound process cheese (Velveeta), cubed
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 cup milk

Steps:

  • In a large kettle, bring water to a boil. Add hash browns, vegetables and bouillon. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Stir in the cheese, soup and milk; cook and stir until cheese is melted. Serve immediately, or cool and freeze for up to 3 months., To use frozen soup: Thaw in the refrigerator. Heat in a saucepan, adding additional milk if desired to achieve desired thickness.

Nutrition Facts : Calories 194 calories, Fat 10g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 806mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 2g fiber), Protein 10g protein.

VELVEETA MAYO HASH BROWNS



Velveeta Mayo Hash Browns image

A simple side dish to serve for breakfast or dinner that kids love. These can be frozen for up to 3 months.

Provided by lazyme

Categories     Breakfast

Time 55m

Yield 12 serving(s)

Number Of Ingredients 4

1 lb Velveeta cheese, cubed
2 cups mayonnaise
2 lbs frozen hash browns, defrosted about 15 minutes
1/2 lb bacon, cooked and crumbled

Steps:

  • Preheat oven to 350º.
  • Melt cheese in heavy pan over low heat, stirring.
  • Add mayonnaise and potatoes to cheese and mix well.
  • Put into a 9x13-inch baking pan and top with bacon.
  • Bake, uncovered for 35-40 minutes until bubbly and golden brown.

Nutrition Facts : Calories 517.5, Fat 38.5, SaturatedFat 13.5, Cholesterol 52.9, Sodium 1021.4, Carbohydrate 34.4, Fiber 1.5, Sugar 6.7, Protein 11

VELVEETA CHEESY HASH BROWN SOUP



Velveeta Cheesy Hash Brown Soup image

Provided by My Food and Family

Categories     Home

Time 45m

Number Of Ingredients 7

2 cups milk
2 cups water
2 chicken bouillon cubes
2 cans cream of chicken soup
2 cans vegetable broth
2 lb hash browns
1 (1 1/2 lb.) Velveeta Cheese, cubed

Steps:

  • Bring milk, water and bouillon cubes to a boil.
  • Add cream of chicken soup and boil. Add vegetable broth and hash browns and heat through.
  • Add Velveeta cheese and simmer until cheese is melted.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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