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Golden Cream Of Potato Soup

Golden Cream of Potato Soup recipe image
This rich and creamy Golden Cream of Potato Soup is the ultimate comfort food for chilly evenings. By blending tender diced potatoes with saut&# 195;©ed celery and onions, you create a naturally thick, velvety base that requires no heavy cream. The addition of Velveeta cheese gives the soup its signature golden color and smooth, mild flavor, while a roux made from flour and milk ensures a luxurious consistency. ItâÂÂs a hearty, satisfying meal that comes together quickly using simple pantry staples. Perfect served with crusty bread for dipping, this soup is a crowd-pleaser that delivers home-style warmth in every spoonful.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 213.3
Dietary: Vegetarian
Description
This rich and creamy Golden Cream of Potato Soup is the ultimate comfort food for chilly evenings. By blending tender diced potatoes with saut&# 195;©ed celery and onions, you create a naturally thick, velvety base that requires no heavy cream. The addition of Velveeta cheese gives the soup its signature golden color and smooth, mild flavor, while a roux made from flour and milk ensures a luxurious consistency. ItâÂÂs a hearty, satisfying meal that comes together quickly using simple pantry staples. Perfect served with crusty bread for dipping, this soup is a crowd-pleaser that delivers home-style warmth in every spoonful.
Ingredients
  • 1 1/2 cup Boiling water
  • 3 cup Potatoes; diced
  • 1/2 cup Celery; chopped
  • 1/4 cup Onion; chopped
  • 1 teaspoon Parsley flakes
  • 1 Chicken Bouillon cube
  • 1/2 teaspoon Salt
  • 2 tablespoon Flour
  • 2 cup Milk
  • 1/2 lb Velveeta cheese; chopped
  • 1/4 teaspoon Black pepper
Directions
  1. 1
    In a large pot, combine the diced potatoes, chopped celery, chopped onion, parsley flakes, bouillon cube, salt, and boiling water.
  2. 2
    Cover the pot and bring to a boil, then reduce heat to medium-low and simmer until the potatoes are tender and easily pierced with a fork.
  3. 3
    In a small bowl, whisk together the flour and a small amount of milk to create a smooth slurry.
  4. 4
    Stir the flour slurry into the vegetable mixture in the pot.
  5. 5
    Add the remaining milk to the pot and stir well.
  6. 6
    Cook over medium heat, stirring frequently, until the soup thickens slightly.
  7. 7
    Add the chopped Velveeta cheese and black pepper to the pot.
  8. 8
    Stir continuously until the cheese is completely melted and the soup is smooth and creamy.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 213.3kcal
% Daily Value *
Total Fat 3.3g6%
Saturated Fat 0.8g4%
Cholesterol 22.2mg8%
Sodium 2488.2mg104%
Total Carbohydrate 33.9g12%
Dietary Fiber 4.7g19%
Sugars 2.6g
Protein 10.8g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a richer texture, you can use whole milk instead of skim or 2%.

If you prefer a smoother soup, you can blend the vegetable mixture with an immersion blender before adding the cheese, though leaving it chunky adds nice texture.

Storage: Refrigerate in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of milk if the soup has thickened too much upon cooling.

Variations: Add cooked bacon bits or green onions on top for extra flavor and garnish.

Keywords: potato, cheese, cream, velveeta, comfort food, homemade, warming, easy, family dinner, vegetable, roux, golden, smooth, hearty, classic, side dish, main course, winter, cozy, simple, delicious
Read it online: https://www.chefs-mate.com/recipe/golden-cream-of-potato-soup/