A recipe for Velveeta cheese potato soup consists of onions sautéed in butter, and potatoes boiled in water and milk. The recipe also contains undiluted, condensed cream of chicken soup, salt, pepper and Velveeta or other processed cheese. Minced fresh parsley garnishes the soup.
Melt 2 tablespoons of butter in a Dutch oven or kettle over medium heat. Add 1 medium chopped onion, and sauté until it is soft. Peel and cube 6 medium potatoes, and add them to the onions along with 5 cups of water. Boil this mixture for 15 minutes or until the potatoes are tender. Stir in 2 cups of milk and 1 10.75-ounce can of undiluted condensed cream of chicken soup.
Season the soup with salt and pepper to taste. Cut a 12-ounce loaf of processed cheese, such as Velveeta, into cubes. Add the cheese, and stir it into the soup until it melts. Sprinkle the soup with parsley. This recipe yields 10 servings.
You can vary the recipe by substituting half-and-half instead of milk and omitting the condensed cream of chicken soup. Add hot sauce to the soup if you want to add some spice. Baked potato toppings such as shredded cheddar cheese, fried bacon and minced chives make excellent garnishes in addition to the parsley.