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Cheese Cookbook Soups

Potato Cheese Soup

1 – 1 1/2 to 2 lb. pkg. frozen shredded hash browns
1 onion, chopped
5 carrots, chopped
4 stalks celery, chopped
1 can evaporated milk
2 lbs. Velveeta cheese

Combine the first 4 ingredients in a 6- to 8-quart pot and cover with water. Bring to a boil. Simmer, covered, until veggies are tender. Do not drain. Add the evaporated milk and Velveeta cheese, cubed. Stir over medium heat until smooth. This makes a TON – splitting recipe in half is still plenty.

1 reply on “Potato Cheese Soup”

This is so easy and so good. The only changes I make:
– Used part chicken broth instead of water (not good if you’re going for vegetarian).
– Used 1 pound of hashbrowns and about 2/3 head of cauliflower chopped, it was amazing!
– I add a can of diced tomatoes (can use Rotel if you like a little kick)
– I make a big batch of this and a batch of the Italian Vegetable Soup (with Italian sausage). Then I actually freeze them, mixed, in individual Ziploc freezer bags. It’s my favorite winter dinner.

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