cheese potato soup
(1 rating)
No Image
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.
(1 rating)
prep time
25 Min
Ingredients For cheese potato soup
-
4 cwater
-
20 ozvegetable broth or chicken broth
-
4 Tbspchicken soup base
-
1/2 tspwhite pepper
-
2 lgcarrots,diced
-
4 mdpotatoes,peeled, cubed 1/2"
-
1 lgonion, chopped small
-
2celery ribs, chopped small
-
1 mdsweet red pepper, seeded, finely diced
-
1 cmiracle whip
-
1/2 lbkraft velveeta, coarse grated or small cubes
-
1/2 lbgrated sharp cheddar cheese
-
1/4 lbgrated swiss cheese
-
4 Tbspinstant potato flakes, dry
How To Make cheese potato soup
-
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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT