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Potato and Cheese Soup Recipe

Few things are more comforting on a cool night than a steaming bowl of rich, creamy homemade soup. My mother has a great soup recipe and it is delicious.—Bethany Thayer, Troutville, Virginia

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Potato and Cheese Soup Recipe

Prep: 10 min. Cook: 20 min. + standing

Yield: 12 Servings

10 20 30

Ingredients

4 cups water
2-1/2 cups chicken or vegetable broth
5 cups diced peeled potatoes
2 large carrots, finely chopped
1 large onion, finely chopped
1 tablespoon chicken bouillon granules or 1-1/2 vegetable bouillon cubes
2 celery ribs, finely chopped
1 large sweet red pepper, finely chopped
1 cup mayonnaise
8 ounces process cheese (Velveeta), cubed
1 cup (4 ounces) shredded sharp cheddar cheese
1/2 cup shredded Swiss cheese
1/4 cup mashed potato flakes
1/4 teaspoon pepper

Directions

In a Dutch oven, combine first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until vegetables are tender. Stir in celery and red pepper; simmer for 6-8 minutes or until tender. Reduce heat to low. Gradually stir in mayonnaise until blended. Add cheeses; stir until melted. Add potato flakes and pepper; mix well. Remove from the heat; let stand for 15 minutes. Yield: 12 servings.

Lighter version: Makeover Potato Cheese Soup

Nutritional Analysis: One serving (1 cup) equals 341 calories, 25 g fat (9 g saturated fat), 44 mg cholesterol, 749 mg sodium, 19 g carbohydrate, 2 g fiber, 10 g protein.

Originally published as Potato Cheese Soup in Light & Tasty February/March 2004, p17

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Potato and Cheese Soup

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(1-1) of 1 reviews

Reviewed on Jan. 06, 2009 by especker

I made this ahead of time for a party and kept it warm in the crockpot. I thickened it up with more potato flakes. Everyone absolutely raved about it! A truly delicious recipe!