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