Potato Soup; Three Cheese
2 Cups Water
4 Cups Chicken Broth
4 Tablespoons Chicken Soup Base
½ Teaspoon Ground Black Pepper
4 Potatoes, Diced
1 Large Onion, Diced
2 Teaspoons Celery Seed
1 Cup Mayonnaise
½ Cup Sour Cream
8 Ounces Processed Cheese Food (eg. Velveeta)
1 Cup Shredded Sharp Cheddar Cheese
½ Cup Shredded Swiss Cheese
½ Cup Dry Potato Flakes
Step 1 In a large stock pot, combine water, chicken broth, chicken soup base, black pepper, diced potatoes, and onions. Bring to a boil, and then reduce heat. Simmer 15 minutes, or until vegetables are tender, stirring occasionally.
Step 2 Add celery seed and simmer for 5 minutes.
Step 3 Gradually add mayonnaise and Sour Cream to hot soup, whisking until smooth. Reduce heat to medium low. Gradually stir in processed cheese, sharp Cheddar cheese, and Swiss cheese; continue stirring until cheese melts, about 5 minutes.
Step 4 Mix in potato flakes. Remove from heat, and let sit for 15 minutes before serving. About 12 Servings. Try it with oyster crackers or garlic crostini.