Brown meat, drain.
Add water to skillet, boil.
Add noodles.
Reduce heat to medium low, cover and simmer for 8 minutes.
Add Velveeta, soup and pepper. Stir until melted.
Garnish with parsley.
day.).
2. FINISH SOUP Remove bones from slow cooker
nto small pieces. Dice the Velveeta into small cubes and store
an the cream of potato soup, 1 soup can of water, the
Combine Stock, water, soup and cubed velveeta cheese into crock pot until creamy and smooth.
Boil the shelled macaroni al dente, drain and pour into crock pot.
Add ham, blend lightly.
Crock pot should be set on high til liquid mixture blends, then turn to low or warm when adding macaroni and ham.
Let simmer for about half an hour, then serve.
Put potatoes, carrots, onion and seasonings in a large pot.
Cover with water and cook till potatoes are tender.
(You don't drain the water, so don't overfill the pot.) In a separate bowl, mix the soup and softened cream cheese.
Add this to the cooked potatoes, along with the milk.
Let simmer for about 10 minutes, stir frequently so that it doesn't scorch.
Add the velveeta and allow the cheese to melt.
Serve hot.
eady to use for the soup.
In 2-quart saucepan
Bring a medium saucepan of lightly salted water to a boil over high heat.
Add the macaroni and cook until tender, about 9 minutes. Drain well.
Meanwhile heat the broth and the tomatoes to a simmer in a large saucepan over medium heat.
Gradually whisk in the Velveeta until melted.
Stir in the cooked macaroni and heat through.
Season soup with salt and pepper and then add hot sauce.
Serve topped with cheddar cheese if desires.
In a saucepan bring the water and bouillon cube to a boil. Add the broccoli and carrot. Cook according to the broccoli package directions and remove from heat.Do Not Drain.
In a separate saucepan, melt the butter and slowly stir in the flour. Continue stirring while gradually adding the milk. Stir in the cheese, soup, onion, Worcestershire sauce, salt, and pepper. Add the broccoli mixture to the white sauce mixture and cook over medium to low heat until the soup is the desired thickness. Enjoy!
mall if you like chunky soup. (For a real southern treat
Peel and cut potatoes into cubes and place in a large stock pot.
Add boullion cubes and cover with water (just enough to cover the potatoes.).
Boil until potatoes are fork-tender (about 30-40 minutes), but do not drain.
Add Velveeta and stir until melted. Add sour cream, and salt & pepper to taste.
Heat until warmed through.
Serve topped with grated cheese and bacon bits.
Saute onion and garlic in 1 tablespoon olive oil.
Add oregano, chicken broth and tomatoes.
Cover and bring to a boil.
Stir in squash, corn and green chilies.
Return to boil and simmer till squash is tender.
Stir in Velveeta, salt, pepper and cilantro.
Bring chicken broth to a boil, then add hash browns. Boil for 10 minutes, then add soup and cheese. Stir until dissolved. Add bacon pieces to each bowl.
Cut bacon into small pieces and fry, spoon bacon into a bowl and reserve 3-4 tablespoons of grease.
In a large pan add onion, patatoes, carrot, and celery.
Just barely cover veggietables with water and simmer until tender.
Add bacon, grease, cr of potato soup, milk, cheese and wild rice.
Heat.
Salt to your taste.
Serve.
esired consistency you want the soup -- I like it a bit
Bring to a boil: The first 9 Ingredients.
Reduce heat and cover--simmer 20 minutes.
Stir in: Hamburger and 2 cups of milk.
Combine: 1/2 cup milk and flour.
Gradually stir into soup.
Bring to a boil until thick (stirring occasionally).
Add the last 3 ingredients.
Stir.
When cheese is melted, soup is ready and OH, MY GOSH! Enjoy!
br>Reduce heat and simmer soup for 30-40 minutes or
ender, stirring occasionally. Stir in VELVEETA. Spoon into 13x9-inch baking
njoy.
Like most chili recipes, this one tastes better the
In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Drain drippings and add vegetables, seasonings, and broth. Bring to a boil.
Reduce heat and simmer, covered, until potatoes are tender, about 10 to 15 minutes.
Mix flour and milk until smooth and stir into soup.
Bring to a boil, stirring constantly and cook and stir until thickened, about 2 minutes.
Stir in cheese until melted. If desired, serve with green onions.