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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
  • Total Time
    Prep: 10 min. Cook: 20 min. + standing
  • Makes
    12 servings


  • 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 shredded sharp cheddar cheese
  • 1/2 cup shredded Swiss cheese
  • 1/4 cup mashed potato flakes
  • 1/4 teaspoon pepper


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

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  • codeace
    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

  • mindy1374
    Jan 28, 2013

    No comment left

  • especker
    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!

  • whateverfood
    Dec 26, 2007

    No comment left

  • AZCoyote
    Oct 13, 2006

    No comment left