Title: Cheese Potato Chowder
Categories: Soup Vegetable Cheese
Yield: 4 Servings
| 1 | tb | Butter |
| 3/4 | c | Chopped onion |
| 1/2 | c | Green bell pepper, chopped |
| 3 | c | Low-fat milk |
| 1 | c | Chicken broth |
| 1/8 | ts | Ground black pepper |
| 1 1/4 | c | Instant mashed potato flake (not granules) |
| 3 | tb | Crumbled bleu cheese, divided |
| 1/3 | c | Sharp cheddar cheese, grate |
In medium saucepan, melt butter. Add onion and green pepper; cook and stir
until softened, about 5 minutes. Stir in milk, chicken broth and black
pepper; bring to a boil. Stir in potato flakes; cook and stir until
thickened, about 1 minute. Set aside 1 tablespoon each Cheddar and Bleu
cheese for later use. Stir in remaining Cheddar and Bleu cheeses; Heat
until melted, about 1 minute. Just before serving, sprinkle with reserved
Cheddar and Bleu cheeses. Makes about 4 1/2 cups chowder, about 4
servings.