Potato Cheese Chowder

• 2 cups water
• 1 14 cups reduced-sodium chicken broth
• 2 12 cups potatoes, peeled and diced
• 1 large carrot, peeled and finely chopped
• 1 medium onion, finely chopped
• 1 cup celery, chopped
• 1 large red bell pepper, seeded and finely chopped
• 2 ounces Velveeta reduced fat cheese product, cubed
• 14 cup reduced-fat mayonnaise
• 4 ounces cheddar cheese
• 2 ounces swiss cheese
• 14 cup instant potato flakes
• 14 teaspoon fresh ground pepper
• reduced-fat sour cream, if desired
• snipped chives, if desired

1. In large pot, combine first six ingredients.
2. Bring to a boil.
3. Reduce heat; simmer, uncovered, for 10 15 minutes or until vegetables are tender.
4. Stir and celery and red pepper; simmer for 10 more minutes or until tender.
5. Reduce heat to low.
6. Stir in Velveeta cheese and mayonnaise until blended.
7. Add cheddar and Swiss cheeses; stir until melted.
8. Stir in the potato flakes and pepper.
9. Remove from heat; let stand for 15 minutes before serving.
10. Ladle into bowls and top with sour cream and chives, if desired.

water, chicken broth, potatoes, carrot, onion, celery, red bell pepper, velveeta reduced fat cheese, mayonnaise, cheddar cheese, swiss cheese, ground pepper, sour cream, chives

Taken from www.food.com/recipe/potato-cheese-chowder-178812 (may not work)