Directions
- In a medium skillet over medium heat, melt the butter or margarine. Add the chopped onions and sauté until they become soft and fragrant, about 3–4 minutes. The gentle aroma signals that the onions are releasing their natural sweetness, which will enhance the soup’s flavor.
- Transfer the sautéed onions into a crock pot. Add the cream of chicken soup, milk, and Velveeta cheese cubes. Stir gently to combine all ingredients evenly.
- Cover the crock pot and cook on low heat for approximately 4 hours. During this time, the Velveeta melts into a smooth, creamy consistency while the flavors meld together beautifully.
- About 10 minutes before serving, give the soup a good stir to ensure all the cheese is fully melted and the soup is velvety smooth. Taste and adjust seasoning if needed.
- Serve the soup warm in bowls. Top with extra shredded cheese, fresh parsley, or chives for added color and flavor. Croutons can be added for a bit of crunch if desired.
Recipe Details
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 4–6
Difficulty: Easy
Variations & Substitutions
- Swap cream of chicken soup for cream of mushroom or cream of broccoli soup for a slightly different flavor profile.
- Use half-and-half or heavy cream instead of milk for an even richer, creamier texture.
- For a lighter version, substitute Velveeta with reduced-fat cheese and use skim or 1% milk.
- Add chopped cooked broccoli for a classic broccoli cheese variation, making it more nutritious and colorful.
Serving Suggestions
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