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Potato and Cheese Soup

 Potato and Cheese Soup
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
12 ServingsPrep: 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.

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Potato and Cheese Soup (continued)

Nutritional Facts: 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.