cheese potato soup
(1 RATING)
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.
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prep time
25 Min
cook time
method
---
yield
Ingredients
- 4 cups water
- 20 ounces vegetable broth or chicken broth
- 4 tablespoons chicken soup base
- 1/2 teaspoon white pepper
- 2 large carrots,diced
- 4 medium potatoes,peeled, cubed 1/2"
- 1 large onion, chopped small
- 2 - celery ribs, chopped small
- 1 medium sweet red pepper, seeded, finely diced
- 1 cup miracle whip
- 1/2 pound kraft velveeta, coarse grated or small cubes
- 1/2 pound grated sharp cheddar cheese
- 1/4 pound grated swiss cheese
- 4 tablespoons instant potato flakes, dry
How To Make cheese potato soup
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Step 1In a large cooking pot, add water, vegetable broth, chicken soup base, white pepper & bring to a boil. In the meantime prepare veggies.
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Step 2Add diced carrots, diced potatoes, chopped onions and bring to a boil.
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Step 3Reduce heat and simmer for 15 minutes, or until veggies are tender, stirring occasionally. Add celery,sweet red pepper and simmer 5 minutes more.
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Step 4Gradually 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.
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Step 5Add instant potatoes and stir well. Let soup simmer another 15 mins more before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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