Potato Cheese Soup
- 2 cups reduced-sodium chicken broth
- 1 medium potato, peeled and diced (1 c.)
- 1 medium onion, chopped (1/2 c.)
- 12 cup chopped broccoli floret
- 1 medium carrot, coarsely shredded (1/2 c.)
- 3 tablespoons cornstarch
- 12 ounces evaporated skim milk
- 34 cup shredded cheddar cheese (3 ozs.)
- Combine broth, potato, and onion in a large saucepan; bring to boiling.
- Reduce heat, cover, and cook 10 minutes or till vegetables are tender.
- Mash potato cubes against side of pan using a fork.
- Stir together cornstarch and a little of the milk.
- Stir into broth mixture along with remaining milk.
- Add broccoli and carrot.
- Cook and stir till thickened and bubbly.
- Cook and stir 2 minutes more.
- Stir in cheese till just melted.
chicken broth, potato, onion, broccoli floret, carrot, cornstarch, milk, cheddar cheese
Taken from www.food.com/recipe/potato-cheese-soup-32785 (may not work)