Ingredients
4 cups water2-1/2 cups reduced-sodium chicken broth or vegetable broth5 cups diced peeled potatoes2 large carrots, finely chopped1 large onion, finely chopped2 tablespoons sodium-free chicken bouillon granules or 3 vegetable bouillon cubes2 celery ribs, finely chopped1 large sweet red pepper, finely chopped4 ounces reduced-fat Velveeta, cubed1/3 cup reduced-fat mayonnaise2 cups shredded reduced-fat cheddar cheese1/2 cup reduced-fat Swiss cheese1/4 cup mashed potato flakes1/4 teaspoon pepper
Preparation
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 Velveeta 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.
