Potato and Cheese Soup Recipe

3.5 2 4
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Potato and Cheese Soup Recipe

Read Reviews
3.5 2 4
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Cook: 20 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Cook: 20 min. + standing

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

Nutritional Facts

1 cup: 341 calories, 25g fat (9g saturated fat), 44mg cholesterol, 749mg sodium, 19g carbohydrate (0 sugars, 2g fiber), 10g protein.

  • 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
  1. 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.
Originally published as Potato Cheese Soup in Light & Tasty February/March 2004, p17

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MY REVIEW
codeace User ID: 5595115 137894
Reviewed Nov. 24, 2013

"Confused I have the recipe book this is supposed to be in same picture and name so I came on here to check reviews before I made it the recipes don't even come near each other completly different"

MY REVIEW
especker User ID: 3539883 90579
Reviewed Jan. 6, 2009

"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!"

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