Title: Cheese potato chowder
 Categories: Soups, Vegetables, Cheese/eggs
      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.