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Creamy Grandma’s Potato Soup with Velveeta

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A cozy, creamy potato soup featuring Velveeta cheese that melts into tender potatoes for a comforting and satisfying meal. Perfect for busy weeknights or when you crave a warm, easy-to-make comfort food.

Ingredients

Scale
  • 4 medium russet potatoes, peeled and diced
  • 8 ounces Velveeta cheese, cubed
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth (low sodium recommended)
  • 1 cup whole milk (can substitute almond or oat milk for dairy-free)
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour (can substitute gluten-free flour)
  • Salt and pepper to taste
  • Optional toppings: chopped green onions, crumbled bacon, shredded cheddar cheese, sour cream

Instructions

  1. Prepare the Ingredients (10 minutes): Peel and dice the potatoes into roughly 1-inch cubes. Finely chop the onion and mince the garlic. Cube the Velveeta cheese.
  2. Sauté Aromatics (5 minutes): Melt butter in a large pot over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes. Add garlic and cook for 1 minute until fragrant.
  3. Add Flour to Create a Roux (2 minutes): Sprinkle flour over the butter and onions, stirring constantly. Cook for 2 minutes to remove raw flour taste.
  4. Add Broth and Potatoes (5 minutes): Slowly whisk in chicken broth, breaking up any lumps. Add diced potatoes and bring to a boil. Reduce heat to simmer and cook until potatoes are tender, about 15 minutes.
  5. Incorporate Velveeta and Milk (5 minutes): Reduce heat to low. Stir in Velveeta cubes and milk gently until cheese melts and soup is creamy. Avoid boiling.
  6. Season and Adjust (2 minutes): Taste and add salt and pepper as needed. Add more milk or broth if soup is too thick.
  7. Optional Blending (2-3 minutes): Use an immersion blender to puree part or all of the soup for a smoother texture, or leave chunky.
  8. Serve Warm: Ladle into bowls and top with desired garnishes such as bacon, cheddar, or green onions.

Notes

Use low heat when melting Velveeta to avoid clumping. Russet potatoes provide the best texture. For gluten-free, substitute flour with a gluten-free blend. Soup tastes better the next day after flavors meld. Reheat gently with a splash of milk or broth. Optional toppings add extra flavor and texture.

Nutrition

Keywords: potato soup, creamy soup, Velveeta, comfort food, easy soup recipe, quick dinner, cozy meal

Find it online: https://eliplate.com/creamy-grandmas-potato-soup-recipe-easy-velveeta-comfort-bowl/