Potato Cheese Soup
Potato Cheese Soup is smooth, creamy and so delectable you'll want more than one serving! This amazing soup is the ultimate in comfort food! It uses red potatoes, onions, diced tomatoes with green chilies and Velveeta cheese. Quick, easy & gluten free.
Equipment
- 1 large stock pot with lid
- 1 sharp knife to cut the vegetables and cheese as needed for recipe
- 1 can opener
- measuring cups
- measuring spoons
- 1 wooden spoon
- 1 soup ladle
Ingredients
- 10 large potatoes peeled and diced (4-5 lbs. potatoes) Yukon Gold are nice but any kind will work
- 1 large onion chopped (( used sweet Vidalia onions)
- 15 oz. can diced tomatoes with green chilies undrained
- 1-1 1/2 lbs. Velveeta cheese product cubed
- 1 tsp. Salt & pepper to taste (I used about ½ tsp. each)
- water as needed
- 1 tsp. freshly snipped chives for garnish, if desired
- 1 tsp. freshly minced parsley for garnish, if desired
Instructions
- Place potatoes and onions in a large pot.
- Add enough water to cover.
- Cook until tender, but not mushy.
- Add one can of Rotel diced tomatoes and chilies.
- Cook until blended.
- Add salt and pepper to taste. DO NOT DRAIN.
- Then add approximately one pound of Velveeta cheese, cut up into small chunks.
- (I used 1 1/2 lbs. cubed Velveeta).
- Cook until melted, stirring to keep from scorching.
- That's all there is to it! Good with cornbread or just like it is!
Notes
NOTE: If using red potatoes, don’t peel.
NOTE: Rotel is a specific brand for diced tomatoes and green chilies. It is very popular in Texas.
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 485kcalCarbohydrates: 74gProtein: 16gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.02gCholesterol: 51mgSodium: 1333mgPotassium: 1823mgFiber: 9gSugar: 9gVitamin A: 562IUVitamin C: 79mgCalcium: 306mgIron: 3mg
Tried this recipe?Let us know how it was!