Potato And Cheese Soup

• 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

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)