Creamy Velveeta Cheese Soup
Ingredients
- 1 quart chicken stock or broth
- 1 small onion chopped
- 1 small bell pepper seeded and chopped
- 8-12 ounces fresh button mushrooms sliced
- 2 pounds Velveeta
- 1 tablespoon olive oil or as needed
- 1/4 teaspoon white pepper or to taste
Instructions
- Sauté onion and bell pepper in olive oil until soft.
- Add mushrooms and continue to cook over low heat until slightly soft.
- Add chicken stock and bring to low medium heat.
- Add Velveeta cheese, several large slices at a time, allowing each addition to melt thoroughly before adding more.
- Let simmer until heated completely through.
- Season with white pepper to taste. Do not add salt.
