Potato Cheese Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
5 large (3" to 4-1/4" dia.) Potato, raw 2 cup, chopped Onions, raw 4 clove Garlic 6 tbsp Extra Virgin Olive Oil 6 stalk, large (11"-12" long) Celery, raw 4 cup, chopped Carrots, raw 10 cup (8 fl oz) Chicken Broth 26 fl oz Milk, canned, evaporated 32 oz Velveeta Cheese Product 10 serving Mueller Small Sea Shell Pasta (1/2 cup dry)
Boil potatoes until fork tender. Drain and Set aside
Cook sea shell pasta in large pot. Drain Set aside.
Heat Olive oil in large Pot. Add onions, garlic, chopped carrots, chopped celery. Cook until tender. Add tiny broccoli florets, tiny cauliflower florets and 3/4 of the chicken broth (can substitute veg broth). Add potatoes and stir (they will dissolve).
When heated thru, add evaporated milk and stir.
Then add Velveeta cheese. Finally add the pasta.
Heat thru, add salt,pepper if needed. It will get very thick.
Add remainder of broth before serving to dilute/liquefy.
Serve with bread and salad.
Serving Size: Makes 24 one cup servings
Cook sea shell pasta in large pot. Drain Set aside.
Heat Olive oil in large Pot. Add onions, garlic, chopped carrots, chopped celery. Cook until tender. Add tiny broccoli florets, tiny cauliflower florets and 3/4 of the chicken broth (can substitute veg broth). Add potatoes and stir (they will dissolve).
When heated thru, add evaporated milk and stir.
Then add Velveeta cheese. Finally add the pasta.
Heat thru, add salt,pepper if needed. It will get very thick.
Add remainder of broth before serving to dilute/liquefy.
Serve with bread and salad.
Serving Size: Makes 24 one cup servings
Nutritional Info Amount Per Serving
- Calories: 516.3
- Total Fat: 22.2 g
- Cholesterol: 58.0 mg
- Sodium: 1,536.3 mg
- Total Carbs: 61.4 g
- Dietary Fiber: 5.7 g
- Protein: 21.2 g
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