A delicious and hearty soup combining the richness of cheeses with the wholesome goodness of vegetables, perfect for any occasion.
Prepare the vegetables by peeling and dicing the potatoes, carrots, and onion, and slicing the celery and red bell pepper.
Uniformly cut vegetables ensure even cooking.
In a large pot, combine the potatoes, carrots, onion, celery, and garlic with enough water to cover them. Bring to a boil.
Adding a pinch of salt to the water enhances the vegetable flavors.
Reduce the heat and simmer until the vegetables are tender, about 15 minutes.
Stir occasionally to prevent sticking.
Add the mayonnaise to the pot, whisking to combine it smoothly with the soup.
Whisking ensures the mayonnaise blends without curdling.
Gradually add the processed cheese, cheddar cheese, and Swiss cheese, stirring constantly until melted and the soup is creamy.
Add the cheeses in small batches for smoother melting.
Stir in the instant mashed potatoes to thicken the soup, mixing well.
Adjust the thickness by adding more or less instant mashed potatoes.
Season the soup with black pepper and salt to taste, and garnish with fresh parsley before serving.
Taste the soup before adding salt, as the cheeses may already provide enough saltiness.
Serve the soup hot, accompanied by crusty bread or a side salad for a complete meal.
Serving the soup immediately ensures the best texture and flavor.
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