Potato and Cheese Soup

Name: Potato and Cheese Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Global
Ingredients: 2 larges carrots, finely chopped; 2 ribs celery ribs, finely chopped; 1 Tbsp chicken bouillon granules or 1-1/2 vegetable bouillon cubes; 237 milliliters mayonnaise; 1 large onion, finely chopped; 0 teaspoons pepper; 59 milliliters mashed potato flakes; 1 liters diced peeled potatoes; 227 grams process cheese (Velveeta), cubed; 1 large sweet red pepper, finely chopped; 113 grams cup shredded sharp cheddar cheese; 118 milliliters shredded Swiss cheese; 591 milliliters chicken or vegetable broth; 946 milliliters water

Potato and Cheese Soup might be just the hor d'oeuvre you are searching for. This recipe makes 12 servings with 342 calories, 9g of protein, and 25g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. This recipe from Taste of Home requires water, celery, chicken bouillon granules, and process cheese. From preparation to the plate, this recipe takes about 30 minutes. It is a good option if you're following a gluten free diet. If you like this recipe, you might also like recipes such as Cheese Potato Soup, Potato Cheese Soup, and Potato Cheese Soup.

Instructions

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.

Ingredients you will need

Mayonnaise

Red Pepper

Vegetable

Celery

Equipment you will use

Dutch Oven

Add cheeses; stir until melted.

Add potato flakes and pepper; mix well.

Ingredients you will need

Instant Potatoes Flakes

Pepper

Remove from the heat; let stand for 15 minutes.

Equipment

Dutch Oven

Ingredients

Servings:

2larges

carrots, finely chopped 2ribs

celery ribs, finely chopped 1Tbsp

chicken bouillon granules or 1-1/2 vegetable bouillon cubes 237milliliters

mayonnaise 1large

onion, finely chopped 0teaspoons

pepper 59milliliters

mashed potato flakes 1liters

diced peeled potatoes 227grams

process cheese (Velveeta), cubed 1large

sweet red pepper, finely chopped 113grams

cup shredded sharp cheddar cheese 118milliliters

shredded Swiss cheese 591milliliters

chicken or vegetable broth 946milliliters

water

Recommended wine: Sparkling Wine, Sparkling Rose

Sparkling Wine and Sparkling rosé are great choices for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Ruinart Brut rosé ( half-bottle) with a 5 out of 5 star rating seems like a good match. It costs about 56 dollars per bottle.

Ruinart Brut Rose ( half-bottle)

*There was a packaging change on this wine. The label pictured may not be the label received.*The wine is a brilliant orange-yellow rose petal colour with a very fine, profuse and sustained mousse. The nose is characterized by small red berries, mainly currant. On the palate the wine is vigorous and well balanced. A fine, fresh, fruity wine with well-integrated tannins and a hint of spice on the lengthy finish.Ruinart Rosé is produced from a blend of 55% Pinot Noir and 45% Chardonnay from the best of recent vintages. All of the fruit is from premiers crus vineyards. Grapes from the estate vineyards in Sillery and Brimont (ancestral home of the Ruinart family) are joined by carefully selected grapes from other premiers crus vineyards in the Côte de Blancs and the Montagne de Reims. The grapes for Ruinart are selected basket by basket at the source, and only the finest premiers crus are used.