Total Time
Prep 10 mins
Cook 30 mins

I have two potatoes listed you may add in more if desired, also you may omit the cayenne pepper.

Ingredients Nutrition


  1. In a saucepan combine the cubed potatoes with onion, celery, cayenne, garlic powder and bouillon powder and chicken broth (start with 2 teaspoon bouillon powder) bring to a simmer over medium heat.
  2. Reduce heat cover and simmer for about 20 minutes or until veggies are tender (at this point you may add in more bouillon powder if desired).
  3. In a small bowl whisk together 1/4 cup evaporated milk with 3 tablespoons cornstarch until smooth; stir into the simmering broth mixing constantly.
  4. Add in the remaining evaporated milk; bring back to a boil, reduce heat to low and simmer for about 3-5 minutes or until bubbly and thickened.
  5. Remove from heat season with black pepper and salt if desired, then stir in the shredded cheese.
  6. Delicious!


Most Helpful

Unlike you to forget a step. I can't figure out when to add the chicken broth/stock. Figuring it is at the beginning with the veggies. Hoping that is right because I have invited my brother over for diner. Wish me luck!

Peewee deluxe January 21, 2010

Knowing my kids would enjoy this soup, I went ahead and doubled the recipe. I am glad I did because they loved it. I only had one can of evaporated milk, so I used skim milk for the rest. I also added a little extra cheese. I decided to puree the soup so skipped the thickening step. Thanks for the recipe.

Cilantro in Canada December 16, 2009

This was very good. I liked how it was so thick and creamy... and being low-fat was a major plus with me. My hubby said the cheese completed it.

Twyla March 07, 2009

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