1 lg. onion
2 oz. pasteurized processed light cheese spread
2 carrots, peeled
1 green bell pepper, cored
1 (8 oz.) carton nonfat plain yogurt
2 (10 3/4 oz.) cans cream of potato soup
2 c. canned fat-free chicken broth

Chop onion, carrots and green pepper in a food processor. In a large pot coated with nonstick cooking spray, saut the chopped vegetables over medium heat until tender, about 5 minutes. Add the soup, chicken broth, and cheese stirring until the cheese is melted and the soup is well heated. Before serving stir in the yogurt; do not boil.