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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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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 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 (4 ounces) shredded sharp cheddar cheese |
1/2 cup shredded swiss cheese |
1/4 cup mashed potato flakes |
1/4 teaspoon pepper |
Directions:
1. 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. Yield: 12 servings.
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