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German Potato Cheese Soup Recipe

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This recipe for German Potato Cheese Soup, by , is from The Ledbetter Family Cookbook, 4th Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Patty Younger Ivers


4 cups water
2 1/2 cups chicken broth
4 Tablespoons chicken soup base or roast chicken drippings
1/2 teaspoon ground black pepper
2 large carrots, finely chopped
4 potatoes, peeled and diced
1 large onion, diced
2 stalks celery, finely chopped
1 red bell pepper, diced
1 cup mayonnaise
8 ounces Velveeta
1 cup shredded sharp Cheddar cheese
1/2 cup shredded Swiss cheese
1/4 cup dry potato flakes

In a large stock pot, combine water, chicken broth, chicken soup base, black pepper, carrots, diced potatoes, and onions. Bring to a boil, and then reduce heat. Simmer 15 minutes, or until vegetables are tender, stirring occasionally.
Add celery and red bell pepper, and simmer for 5 minutes. Gradually add mayonnaise 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.
Mix in potato flakes. Remove from heat, and let sit for 15 minutes before serving.

Calories: 327 | Total Fat: 22.4g | Cholesterol: 32mg
Total Carbs: 20.6g




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