Cheese Potato Soup

Cheese Potato Soup

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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.


★★★★★ 1 vote

25 Min


  • 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
  • 2
    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

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.

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Other Tag: Quick & Easy

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