Heat oil in large saucepan on medium heat. Add onions and celery; cook 5 min. or until crisp-tender, stirring frequently. Add flour; cook 2 min. or until hot and bubbly, stirring constantly.
Stir in milk gradually; cook 10 min. or until sauce comes to boil and thickens, stirring constantly.
Add remaining ingredients; stir. Cook on low heat 5 min. or until 2% Milk VELVEETA is completely melted and soup is heated through, stirring constantly.
Enjoy both an excellent source of calcium from the combination of VELVEETA and milk, and a good source of vitamin C from the cauliflower in each serving of this satisfying soup.
This satisfying soup can be prepared ahead of time. Cool completely, then freeze in airtight containers up to 1 month. Thaw overnight in refrigerator before reheating to serve.
For Thicker Creamier Soup
If you like a thicker creamier soup, you can blend all or part of the soup in a blender, making sure to only fill the blender halfway with soup to prevent it from overflowing.
For best results, use the diced, not shredded, hash browns when preparing this tasty soup - the chunks of potato will add a nice texture to the finished soup.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
14 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.