Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 307.84 Kcal (1289 kJ) | ||
| Calories from fat | 202.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.51g | 35% | |
|---|---|---|---|
| Cholesterol | 37.39mg | 12% | |
| Sodium | 1275.46mg | 53% | |
| Potassium | 356.24mg | 8% | |
| Total Carbs | 16.63g | 6% | |
| Sugars | 4.53g | 18% | |
| Dietary Fiber | 2.36g | 9% | |
| Protein | 9.25g | 19% | |
| Vitamin C | 17.1mg | 28% | |
| Vitamin A | 1mg | 33% | |
| Iron | 4.8mg | 27% | |
| Calcium | 276.7mg | 28% | |
| Amount Per 100 g | |||
| Calories | 107.79 Kcal (451 kJ) | ||
| Calories from fat | 70.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.88g | 35% | |
|---|---|---|---|
| Cholesterol | 13.09mg | 12% | |
| Sodium | 446.61mg | 53% | |
| Potassium | 124.74mg | 8% | |
| Total Carbs | 5.82g | 6% | |
| Sugars | 1.59g | 18% | |
| Dietary Fiber | 0.83g | 9% | |
| Protein | 3.24g | 19% | |
| Vitamin C | 6mg | 28% | |
| Vitamin A | 0.3mg | 33% | |
| Iron | 1.7mg | 27% | |
| Calcium | 96.9mg | 28% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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