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