German Potato Cheese Soup recipe

12 servings

4 cups water

2 1/2 cups chicken broth

4 tablespoons chicken soup base

1/2 teaspoon ground black pepper

2 large carrots, finely chopped

4 potatoes, peeled and diced

1 large onion, diced

2 stalks celery, finely chopped

1 red bell pepper, diced

1 cup mayonnaise

8 ounces processed cheese food (eg. Velveeta)

1 cup shredded sharp Cheddar cheese

1/2 cup shredded Swiss cheese

1/4 cup dry potato flakes

In a large stock pot, combine water, chicken broth, chicken soup base, black pepper, carrots, diced potatoes, and onions.

Bring to a boil, and then reduce heat.

Simmer 15 minutes, or until vegetables are tender, stirring occasionally.

Add celery and red bell pepper, and simmer for 5 minutes.

Gradually add mayonnaise to hot soup, whisking until smooth.

Reduce heat to medium low.

Gradually stir in processed cheese, sharp Cheddar cheese, and Swiss cheese; continue stirring until cheese melts, about 5 minutes.

Mix in potato flakes.

Remove from heat, and let sit for 15 minutes before serving.