Thursday, October 15, 2009

That Potato Cheese Soup

This recipe was adapted from an recipe, which is called German Potato Cheese Soup. I changed here because calling it German seems to really bring out the worst in people (just look at the comments on allrecipes to see what I mean). We simply call it That Potato Cheese Soup as in That Potato Cheese soup is the BEST! Of course we have altered to soup to suit my husband vegetarianism and also to reflect his dislike for bell peppers.

4 cups water
2 1/2 cups vegetable broth
4 tablespoons vegetable soup base (I use Better Than Bullion for this)
1/2 teaspoon ground black pepper
2 large carrots finely chopped
1 large onion, finely chopped
4 potatoes, peeled and diced
2 stalks of celery, finely chopped
1 cup of mayonnaise
8 ounces processed cheese (ie Velveeta)
1 cup shredded sharp cheddar cheese
1/2 cup shredded Swiss cheese
1/4 cup dried potato flakes
  1. In a large stock pot, combine the water, broth, vegetable soup base, black pepper, carrots, onion, diced potatoes, and celery. Bring to a boil, reduce heat and allow to simmer stirring occasionally for about 20 minutes or until the vegetables are tender.
  2. Gradually add the mayonnaise to the hot soup, whisking until smooth. Reduce the heat to medium low. Gradually stir in the processed cheese, cheddar cheese, and Swiss cheese, stirring until the cheese melts completely, about 5 minutes
  3. Mix in the potato flakes and remove the soup from the heat. Let sit for 15 minutes before serving.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.