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| German Potato Cheese Soup |
"A as a substitute wealthy soup, however very delicious. It carries three styles of cheese - Cheddar, Swiss, and processed cheese meals."
Ingredients :
- four cups water
- 2 half cups bird broth
- 4 tablespoons chicken soup base
- 1/2 teaspoon floor black pepper
- 2 large carrots, finely chopped
- 4 potatoes, peeled and diced
- 1 big onion, diced
- 2 stalks celery, finely chopped
- 1 red bell pepper, diced
- 1 cup mayonnaise
- 8 oz processed cheese meals (eg. Velveeta)
- 1 cup shredded sharp Cheddar cheese
- half of cup shredded Swiss cheese
- 1/4 cup dry potato flakes
Instructions :
| Prep : | Cook : 12M | Ready in : |
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- In a huge inventory pot, integrate water, fowl broth, chicken soup base, black pepper, carrots, diced potatoes, and onions. Bring to a boil, and then lessen warmth. Simmer 15 mins, or until greens are tender, stirring sometimes.
- Add celery and pink bell pepper, and simmer for five minutes.
- Gradually add mayonnaise to hot soup, whisking until clean. Reduce heat to medium low. Gradually stir in processed cheese, sharp Cheddar cheese, and Swiss cheese; continue stirring until cheese melts, about five minutes.
- Mix in potato flakes. Remove from heat, and let sit down for 15 mins earlier than serving.
Notes :
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