I have a dirty secret. There is a soup I make which has a very particular key ingredient that, if certain foodie friends were to discover, they may disown me. That ingredient is Velveeta Cheese.
Here’s the catch: If using Velveeta in this soup is wrong, I don’t wanna be right! My mom made this soup for us when I was growing up and it has since become a household favorite with my family. I tried making it with a Bechamel but it didn’t taste the same. So I stick to the ingredients I grew up with (except a secret ingredient but more on that later.)
Here are the deets:
- 1/2 white onion, diced
- 4 TBSP butter
- 8 medium baking potatoes, peeled and quartered
- 1 head broccoli, cut into chunks
- 1 head cauliflower, cut into chunks
- 4 cups chicken stock
- 4 cups milk
- 1 brick ‘o’ Velveeta cheese
- Chives (optional)
Start by melting two (2) TBSP of butter in a stock pan on low-medium heat. Add the onion and cook until translucent. Optionally, you could now add two (2) TBSP minced garlic and cook for a minute.
Next, add the potatoes, stock and water. Bring to a boil and cook until the potatoes are fork tender (about 15 minutes.) Add broccoli and cauliflower and cook for another 5 to 10 minutes. I also added a few carrots because I had them hanging out in the crisper drawer.
Once the veggies are tender, it’s time to mash them up. I typically prefer using an immersion blender but when I was in college and didn’t have access to one, I simply used a potato masher. Blend (or mash) until your heart’s content. I like some chunks of veggies so I don’t blend until smooth.
Now, time to add el Velveeta. The “el” makes it fancy…don’t you think? Cube up the Velveeta and add to the soup.
Stir in the Velveeta and add two (2) cups of milk until fully melted. Add salt and pepper to taste.
Now, my secret ingredient: Kerrygold Dubliner Cheddar. I LOVE this stuff. Seriously, it’s so yummy. I shred a cup of it and add to the soup. We buy a giant block of this cheese from Costco on the regular. It makes a great grilled cheese, breakfast sandwich or straight up snack.
Lastly, ladle up some soup, top with some shredded Dubliner Cheddar and fresh chives and enjoy! I hope this soup warms your heart and your tummy the way it has for our family now for three generations.
Do you have a family recipe you love? Share what it is and why in the comments.