POTATO CHEESE SOUP

Potato Cheese Soup image

Easy-to-melt VELVEETA plays its yummy part in this awesome cheesy potato soup. Hot, creamy and delicious, it's so easy that even a beginner could make it.

Provided by My Food and Family

Categories Home

Time 43m

Yield 8 servings, about 1 cup each

Number Of Ingredients 8

Ingredients

2 Tbsp. butter or margarine
1/4 cup chopped red onions
1-1/2 lb. red potatoes (about 5), peeled, cubed
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 can (5 oz.) evaporated milk
1 cup water, divided
1 Tbsp. flour
6 oz. VELVEETA, cut into 1/2-inch cubes

Steps:

Melt butter in large saucepan on medium heat. Add onions; cook and stir 5 min. or until crisp-tender.
Add potatoes, chicken broth, milk and 1/2 cup water; cook on medium heat 15 to 18 min. or until potatoes are tender. Mix flour and remaining water until blended. Add to soup; cook and stir until thickened.
Add VELVEETA; cook 5 min. or until VELVEETA is melted and soup is well blended, stirring constantly.

Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 430 mg, Carbohydrate 20 g, Fiber 2 g, Sugar 5 g, Protein 6 g