Potato And Cheese Soup

  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.

water, chicken, potatoes, carrots, onion, chicken bouillon granules, celery, sweet red pepper, mayonnaise, process cheese, cheddar cheese, swiss cheese, pepper

Taken from www.tasteofhome.com/recipes/potato-and-cheese-soup/ (may not work)

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