German-Style Potato Cheese Soup Recipe

Add the water and chicken broth to a large pot. Stir in the black pepper.

Add onions, potatoes, carrots, and celery. Bring to a boil, then lower the heat and simmer gently for about 30–35 minutes, until the vegetables are tender.

If you want it a bit smoother, blend a small portion of the soup and pour it back in. Keep some chunks for a hearty feel.

Add the cubed melting cheese and stir until fully melted. Then add the cheddar and Swiss a handful at a time, stirring constantly so it melts evenly.

In a small bowl, whisk the mayonnaise with 2–3 ladles of hot soup to loosen it. Slowly pour it back into the pot and warm for 3–5 minutes on low heat; don’t let it boil.

Taste and add a bit more pepper if needed. Serve hot; bread on the side works well.