POTATO AND CHEESE SOUP

Potato and Cheese Soup image

Few things are more comforting on a cool night than a steaming bowl of rich, creamy homemade soup. My mother has a great soup recipe and it is delicious.-Bethany Thayer, Troutville, Virginia

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 14

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Ingredients

4 cups water
2-1/2 cups chicken or vegetable broth
5 cups diced peeled potatoes
2 large carrots, finely chopped
1 large onion, finely chopped
1 tablespoon chicken bouillon granules or 1-1/2 vegetable bouillon cubes
2 celery ribs, finely chopped
1 large sweet red pepper, finely chopped
1 cup mayonnaise
8 ounces process cheese (Velveeta), cubed
1 cup shredded sharp cheddar cheese
1/2 cup shredded Swiss cheese
1/4 cup mashed potato flakes
1/4 teaspoon pepper

Steps:

In a Dutch oven, combine first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until vegetables are tender. Stir in celery and red pepper; simmer for 6-8 minutes or until tender. Reduce heat to low. Gradually stir in mayonnaise until blended. Add cheeses; stir until melted. Add potato flakes and pepper; mix well. Remove from the heat; let stand for 15 minutes.

Nutrition Facts : Calories 341 calories, Fat 25g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 749mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 2g fiber), Protein 10g protein.