Liz's Potato Cheese Soup
Submitted by biged
Hearty potato cheese soup loaded with diced ham, broccoli florets, and carrots in a creamy Velveeta and milk base. A stovetop family supper that lands warm bowls on the table in under 40 minutes.
YIELD
6 servingsPREP
15 minCOOK
20 minREADY
35 minFamily recipe potato cheese soup at its most useful. Diced potatoes, carrots, celery, and onion simmer together first to build a tender vegetable base, then a quick butter-and-flour roux thickens the milk into a silky sauce that gets stirred straight into the hot vegetables.
Velveeta is the cheese that makes this work. Its emulsifiers melt smooth without breaking, which is why processed cheese in soups beats fancy cheddar nine times out of ten. Cubed ham and broccoli florets join the pot last to keep the broccoli bright green and the ham warm without overcooking.
The critical step: don’t boil after the cheese goes in. High heat will break the dairy and turn the soup grainy. Keep it at a gentle simmer, stir constantly, and serve immediately with crusty bread or buttery crackers for a Sunday-supper-style meal.
Kitchen Tips
- Dice the potatoes uniformly. Mixed sizes mean some pieces turn mushy while others stay hard.
- Whisk flour into the milk slowly to prevent lumps in the roux.
- Add the cheese in small chunks and stir constantly until fully melted. Big pieces take longer and risk scorching at the bottom.
- Use a heavy-bottomed pot. Thin pans scorch dairy soups in seconds.
Variations
- Swap ham for cooked bacon crumbles for a smokier finish.
- Add a pinch of cayenne or hot sauce for a quietly spicy backbone.
- Stir in cooked corn kernels or peas with the broccoli for color and sweetness.
Ingredients
Directions
Combine first 5 ingredients and cook until tender.
Melt butter in a sauce pan, blend in flour and add milk slowly.
Cook until thickening a little.
Add milk mixture to hot vegetables, add ham, broccoli, cheese, broth and parsley.
Cook until thickens. Stir constantly and don’t boil.
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