Cheese Potato Soup Recipe

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Cheese Potato Soup

Doe Smith


I added a dash of dry mustard & also a dash of nutmeg. Just used the blk pepper in my pepper mill, instead of the white pepper. Twasn't expecting any food critics to drop by to critque.Nice garnished with a sprinkling of bacon bits & finely chopped green chives. I'm forever changing up my recipes. But this was the latest version. Hope you enjoy.

pinch tips: Slow Cooker/Crock Pot Hints


4 c
20 oz
vegetable broth or chicken broth
4 Tbsp
chicken soup base
1/2 tsp
white pepper
2 large
4 medium
potatoes,peeled, cubed 1/2"
1 large
onion, chopped small
celery ribs, chopped small
1 medium
sweet red pepper, seeded, finely diced
1 c
miracle whip
1/2 lb
kraft velveeta, coarse grated or small cubes
1/2 lb
grated sharp cheddar cheese
1/4 lb
grated swiss cheese
4 Tbsp
instant potato flakes, dry

Directions Step-By-Step

In a large cooking pot, add water, vegetable broth, chicken soup base, white pepper & bring to a boil. In the meantime prepare veggies.
Add diced carrots, diced potatoes, chopped onions and bring to a boil.
Reduce heat and simmer for 15 minutes, or until veggies are tender, stirring occasionally. Add celery,sweet red pepper and simmer 5 minutes more.
Gradually add Miracle whip to soup whisking until smooth. Reduce heat to medium, add processed cheese, sharp cheddar cheese and Swiss cheese, and simmer for 5 minutes until cheese melts and soup is creamy, stirring constantly with a whisk.
Add instant potatoes and stir well. Let soup simmer another 15 mins more before serving.

About this Recipe

Course/Dish: Other Soups, Vegetable Soup
Other Tag: Quick & Easy