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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A quick, simple and satisfying soup. Great with fresh baked bread and butter. Ingredients:
2 cups water |
1 1/4 cups reduced-sodium chicken broth |
2 1/2 cups potatoes, peeled and diced |
1 large carrot, peeled and finely chopped |
1 medium onion, finely chopped |
1 cup celery, chopped |
1 large red bell pepper, seeded and finely chopped |
2 ounces velveeta reduced fat cheese product, cubed |
1/4 cup reduced-fat mayonnaise |
4 ounces cheddar cheese |
2 ounces swiss cheese |
1/4 cup instant potato flakes |
1/4 teaspoon fresh ground pepper |
reduced-fat sour cream, if desired |
snipped chives, if desired |
Directions:
1. In large pot, combine first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 – 15 minutes or until vegetables are tender. Stir and celery and red pepper; simmer for 10 more minutes or until tender. Reduce heat to low. Stir in Velveeta cheese and mayonnaise until blended. Add cheddar and Swiss cheeses; stir until melted. Stir in the potato flakes and pepper.
2. Remove from heat; let stand for 15 minutes before serving. Ladle into bowls and top with sour cream and chives, if desired.
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