cheese potato soup

★★★★★ 1 Review
Doe1 avatar
By Doe Smith
from nanaimo, WA

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.

★★★★★ 1 Review
prep time 25 Min

Ingredients For cheese potato soup

  • 4 c
    water
  • 20 oz
    vegetable broth or chicken broth
  • 4 Tbsp
    chicken soup base
  • 1/2 tsp
    white pepper
  • 2 lg
    carrots,diced
  • 4 md
    potatoes,peeled, cubed 1/2"
  • 1 lg
    onion, chopped small
  • 2
    celery ribs, chopped small
  • 1 md
    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
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How To Make cheese potato soup

  • 1
    In a large cooking pot, add water, vegetable broth, chicken soup base, white pepper & bring to a boil. In the meantime prepare veggies.
  • 2
    Add diced carrots, diced potatoes, chopped onions and bring to a boil.
  • 3
    Reduce heat and simmer for 15 minutes, or until veggies are tender, stirring occasionally. Add celery,sweet red pepper and simmer 5 minutes more.
  • 4
    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.
  • 5
    Add instant potatoes and stir well. Let soup simmer another 15 mins more before serving.

Categories & Tags for Cheese Potato Soup:

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