After reading the other reviewers' problems with the low fat cheese and the potato, I had trepidations but it turned out fine. Living in Jordan, I had to substitute 1.5% low fat laban, sort of like Greek yogurt, for the low fat sour cream, and it worked well. I kept waiting for it to separate but it didn't and the flavor was what I wanted. I did use an immersion blender instead of following the instructions and that might have made it a bit thick. I also threw in a bit of parmesan. My husband kept complimenting the soup while he was eating it so I knew it was a hit. I'm trying to show my Dutch husband that we can eat healthy and still enjoy food. He'll eat anything with cheese in it but he has to watch his cholesterol and he tends to ignore vegetables. Voila!