Ingredients
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4 cups water
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20 ounces chicken broth
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4 tablespoons chicken soup base
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1/2 teaspoon pepper, freshly ground
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3 large carrots, peeled and diced
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4 medium potatoes, peeled and diced
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1 large onion, chopped small
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2 stalks celery, chopped small (large)
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1 medium sweet red pepper, seeded and diced
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1 cup mayonnaise
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1/2 lb processed cheese (Kraft)
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1/2 lb cheddar cheese, grated
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1/4 lb swiss cheese, grated
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4 tablespoons instant potato flakes
Instructions
- Peel and prepare vegetables.
- In a large cooking pot, add water, chicken broth, chicken soup base, black pepper, carrots, potatoes, onions and bring to boil.
- Reduce heat and simmer for 15 minutes or until vegetables are tender; stirring occasionally.
- Add celery, sweet red pepper and simmer for 5 minutes more. Gradually add mayonnaise to hot soup, whisking until smooth.
- Reduce heat to medium and add processed cheese, sharp cheddar cheese and Swiss cheese and simmer for 5 minutes or until cheese melts and soup is creamy; stirring constantly.
- Add instant mashed potatoes and stir well.
- Let soup sit for 15 minutes before serving.
- This soup is very rich, but good.
- Refrigerate any unused portion.
- Serves 12