To make Best Potato Soup with Velveeta, bring 6 cups water to a boil. Stir in 1 cup Bear Creek Potato Soup mix, or any other dry potato soup mix, and stir until blended. Cut 3 to 4 very large potatoes into 1-inch pieces, and add these to boiling water. Add 1/2 cup chopped carrots.
When the potatoes and carrots are soft, reduce heat to a simmer, and add 1/2 cup chopped green onions and 1 1/2 cups cubed cooked ham. Stir in 1 cup canned corn kernels, 1/2 cup chopped celery and 1 cup of broccoli florets. Add 4 tablespoons butter, and stir until melted.
Cut 4 inches off a brick of Velveeta cheese, and cut into 1-inch cubes. Add to soup, and stir until melted and heated through. Add coarsely ground salt and pepper to taste. Garnish cheesy potato soup with sliced green onions, a sprig of parsley or shredded cheddar cheese. Bacon bits are another topping option.
Velveeta Pasteurized Process Cheese Spread has 4 grams of saturated fat, 420 milligrams of sodium and provides 13 percent of the recommended daily allowance of calcium, according to the nutrition facts on the package.Learn more about Cooking