Creamy Velveeta cheese, filling potatoes, and savory chicken broth combine to create an easy-to-make, incredibly memorable retro dish for just a few bucks and with just a few minutes on the stove.

Serve in deep bowls and garnish with a little reserved celery leaf ... minutes until the potato is well cooked through. Check for seasoning throughout the cooking. Take the soup off the heat ...

Use a paper towel to soak up about half the grease and next goes in one diced Onion, diced Carrot, and diced Celery ... add to the Potato soup along with the second box of Chicken broth, half ...

Using celeriac with traditional potato gives this healthy leek soup a velvety ... To make the stock, put the grated carrot, onion, celery and garlic into a large heatproof bowl.

To make the roux add the butter to a small skillet over medium heat. Once the butter has melted add in the flour and whisk to ...

Top the cooked soup with any cheese you have handy or spoonfuls of pesto. Pour the oil into a large non-stick saucepan or flameproof casserole. Add the onion and celery, if using, and fry gently ...

I could think of nothing more nourishing and warming of the body and soul than creamy potato soup or, even better, cheesy potato soup. I have not made either in a long time, so when I checked ...

Add the onion, celery, leek, garlic, ginger and chilli. Cook slowly, until soft but not coloured. Add the sweet potato and season. Cook for a further 3 minutes. Add the vegetable stock and cook ...