INGREDIENTS
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 (4 ounces) shredded sharp cheddar cheese
1/2 cup shredded Swiss cheese
1/4 cup mashed potato flakes
1/4 teaspoon pepper
DIRECTIONS
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.
Makes 12 servings.
METHOD
I start out by peeling and cutting up 5 cups of potatoes.
Add in the water and broth.
And the onion, carrot, and bouillon. Bring it to a boil, then reduce heat to a simmer for 8-10 minutes or until the vegetables are tender.
Now for the red pepper and celery. Throw em’ in and simmer for another 6-8 minutes.
This step may throw some of you for a loop. Hey- I didn’t say it was diet or healthy potato soup. It’s cheesy and creamy and delicious. Keep telling yourself those things as you add a cup of mayonnaise.
And as you cube 8 oz. of process cheese. And while you measure 1 cup of shredded cheddar and 1/2 cup of shredded Swiss. Keep thinking, “Cheesy, cheesy, cheesy!” You won’t be disappointed. 
Finally, add the potato flakes and pepper and mix well. Then remove the soup from heat and let it stand for 15 minutes before serving.
Yummy! I generously sprinkled mine with some chopped green onions before eating every last little bit.
By Krista’s Kitchen.
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You can see the recipe here: cookingwithkrista.blogspot.com
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