Image courtesy:

Image courtesy:


  • 4 cups water
  • 2 1/2 cups chicken broth
  • 4 tablespoons chicken soup base
  • 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 processed cheese food (eg. 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.