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.
- 2 large potatoes, peeled and diced
- 1 medium onion, chopped
- 1 stalk celery, diced
- cayenne pepper (to taste)
- 1⁄2 teaspoon garlic powder (or to taste)
- 2 -4 teaspoons chicken bouillon powder (or to taste)
- 1 (14 1/2 ounce) can reduced-fat chicken broth
- 3 tablespoons cornstarch
- 1 (12 ounce) can fat-free evaporated milk, divided (can use fat-free half and half)
- 1 cup shredded reduced-fat cheddar cheese
- fresh ground black pepper (to taste)
- salt (to taste) (optional)
- 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.
- 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).
- In a small bowl whisk together 1/4 cup evaporated milk with 3 tablespoons cornstarch until smooth; stir into the simmering broth mixing constantly.
- 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.
- Remove from heat season with black pepper and salt if desired, then stir in the shredded cheese.
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!
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.
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.