Brunch

Potato Cheese Soup is for Soup.

Potato Cheese Soup takes 10 minutes to prepare.

Potato Cheese Soup takes 45 minutes to cook.

Potato Cheese Soup makes 16 servings.

The ingredients for Potato Cheese Soup are:

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)

Here is how you make Potato Cheese Soup:

Boil potatoes until fork tender. Drain and Set asideCook 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

The nutritional information for Potato Cheese Soup is:

• Servings Per Recipe: 16
• 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

The dietary needs meet for Potato Cheese Soup is Vegetarian