This is a delicious recipe. And it is the perfect day for it depending where you are located. It’s freezing here so homemade cheese soup and hot reubens sound perfect to me! 
4 cups water
2 1/2 cups chicken broth
4 tablespoons chicken soup base
1/2 teaspoon ground black pepper
2 large carrots, finely chopped
4 potatoes, peeled and diced
1 large onion, diced
2 stalks celery, finely chopped
1 red bell pepper, diced
1 cup mayonaise
8 ounces processed cheese food (Velveeta)
1 cup shredded sharp Cheddar cheese
1/2 cup shredded Swiss cheese
1/4 cup dry potato flakes
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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.
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Add celery and red bell pepper, and simmer for 5 minutes.
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Gradually add mayonaise 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.
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Mix in potato flakes. Remove from heat, and let sit for 15 minutes before serving.
12 Servings
Enjoy!