Makeover Potato Cheese Soup

• 4 cups water
• 2-1/2 cups reduced-sodium chicken broth or vegetable broth
• 5 cups diced peeled potatoes
• 2 large carrots, finely chopped
• 1 large onion, finely chopped
• 2 tablespoons sodium-free chicken bouillon granules or 3 vegetable bouillon cubes
• 2 celery ribs, finely chopped
• 1 large sweet red pepper, finely chopped
• 4 ounces reduced-fat process cheese (Velveeta), cubed
• 1/3 cup reduced-fat mayonnaise
• 2 cups shredded reduced-fat cheddar cheese
• 1/2 cup reduced-fat Swiss cheese
• 1/4 cup mashed potato flakes
• 1/4 teaspoon pepper

1. In a 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.

water, chicken broth, potatoes, carrots, onion, chicken bouillon granules, celery, sweet red pepper, cheese, mayonnaise, cheddar cheese, swiss cheese, pepper

Taken from www.tasteofhome.com/recipes/makeover-potato-cheese-soup/ (may not work)