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.)

1. Combine broth, potato, and onion in a large saucepan; bring to boiling.
2. Reduce heat, cover, and cook 10 minutes or till vegetables are tender.
3. Mash potato cubes against side of pan using a fork.
4. Stir together cornstarch and a little of the milk.
5. Stir into broth mixture along with remaining milk.
6. Add broccoli and carrot.
7. Cook and stir till thickened and bubbly.
8. Cook and stir 2 minutes more.
9. 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)