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Side Dishes

Zesty Potato Soup

Name: Zesty Potato Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Makes 10 servings, about 1 cup each.
Ingredients: 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)

12 Review(s)

50 Min

Prep : 20 Min Cook: 30 Min

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

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10 Servings

Original recipe yields 10 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

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)

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How do I make it ?

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Step 1

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

Step 2

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.

Step 3

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 Kitchen 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.

Nutrition

Calories

220

Calories From Fat

% Daily Value

Fat 13 g

Saturated fat 7 g

35 %

Cholesterol 35 mg

Sodium 710 mg

30 %

Carbohydrate 15 g

Fibre 1 g

Sugars 0 g

Protein 11 g

Vitamin A

50 %

Vitamin C

50 %

Calcium

25 %

Iron

4 %

Servings

Makes 10 servings, about 1 cup each.

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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