German Potato-Cheese Soup
4 cups water
20 fl.oz. chicken broth
4 Tbsp. chicken soup base
1/2 tsp. freshly ground black pepper
2 large carrots, peeled and chopped small
4 medium potatoes, peeled and diced
1 large onion, chopped small
2 large celery stalks, chopped small
1 large sweet red pepper, finely diced
1 cup mayonnaise
1/2 lb. processed cheese, cut into pieces
1/2 lb. sharp cheddar cheese, grated
1/4 lb. Swiss cheese, grated
4 Tbsp. instant potato flakes
Peel and prepare vegetables. In a large cooking pot, add water, chicken broth, chicken soup base, black pepper, carrots, potatoes, onions and bring to boil. Reduce heat and simmer for 15 minutes or until vegetables are tender, stirring occasionally.
Add celery, sweet red pepper and simmer for 5 minutes longer.
Gradually ad mayonnaise to hot soup, whisking until smooth. Reduce heat to medium and add processed cheese, grated sharp cheddar cheese, grated Swiss cheese and simmer for 5 minutes or until cheese melts and soup is creamy; stir constantly.
Add instant potato flakes and stir well. Remove from heat and let sit for 15 minutes before serving.
Serves 12.
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