Potato Cheese Soup

By ctaubenheim

Ingredients

• 4 cups water
• 2 1/2 cups reduced sodium chicken or vegetable broth
• 5 cups diced peeled potatoes
• 2 large carrots, finely chopped
• 1 large onion, finely chopped
• 2 Tbsp low sodium chicken bouillon granules or 6 vegetable bouillon cubes
• 2 celery ribs, finely chopped
• 1 large sweet red pepper, finely chopped
• 4 oz reduced fat process cheeses (Velveeta), cubed
• 1/3 cup reduced fat mayonnaise
• 2 cups (8oz) shredded reduced fat cheddar cheese
• 1/2 cup reduced fat swiss cheese
• 1/4 cup mashed potato flakes
• 1/4 tsp pepper

Preparation

Step 1

In dutch oven, combine first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until vegetables are tender. Stir in celery and red pepper; simmer for 10 minutes or until tender. Reduce heat to low. Stir in process cheese and mayonnaise until blended. Add cheddar and swiss cheeses; stir until melted. Stir in the potato flakes and pepper. Remove from the heat; let stand for 15 minutes.