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German Potato-Cheese Soup

4 cups water
20 fl oz chicken broth
4 Tbsp chicken soup base
1/2 tsp freshly ground pepper
3 large carrots, peeled and diced
4 medium potatoes, peeled and diced
1 large onion, chopped small
2 large celery stalks, chopped small
1 medium sweet red pepper, seeded and diced
1 cup mayonnaise
1/2 lb processed cheese (Kraft)
1/2 lb cheddar cheese, grated
1/4 lb Swiss cheese, grated
4 Tbsp instant potato flakes

Peel and prepare vegetables. In a large cooking pot, add water,
chicken broth, chicken soup base, black pepper, carrots, potatoes,
onions and bring to boil. Reduce heat and simmer for 15 minutes
or until vegetables are tender; stirring occasionally. Add celery,
sweet red pepper and simmer for 5 minutes more. Gradually add
mayonnaise to hot soup, whisking until smooth. Reduce heat to
medium and add processed cheese, sharp cheddar cheese and Swiss
cheese and simmer for 5 minutes or until cheese melts and soup is
creamy; stirring constantly. Add instant mashed potatoes and stir
well. Let soup sit for 15 minutes before serving. Serves 12


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