Potato Cheese Soup

Submitted by Danny Beason

"Cabot Creamery, good cheesy soup"

 

• Ready In: 25mins
• Ingredients: 8
• Serves: 4

ingredients

• 473.18 ml reduced-fat chicken broth
• 1 medium potato, peeled and diced (1 cup)
• 1 medium onion, chopped (1/2 cup)
• 118.29 ml chopped broccoli floret
• 1 medium carrot, coarsely shredded (1/2 cup)
• 44.37 ml cornstarch
• 340.19 g can evaporated skim milk
• 177.44 ml shredded cabot cheddar cheese (3 oz)

directions

1. Combine broth, potato, and onion in a sauce pan; bring to a boil.
2. Reduce heat, cover and cook 10 minutes or until vegetables are tender.
3. Mash potato cubes against side of pan using fork.
4. Stir together cornstarch and a little of the milk.
5. Add broccoli and carrot.
6. Stir and cook until thickened and bubbly.
7. Cook and stir 2 minutes more.
8. Stir until cheese is melted.

Reviews

[*Parsley*]

Really thick and yummy and not a lot of fat! The only thing I added was some salt and pepper. I used a potato masher instead of a fork to mash up some of the potatoes. I love thick creamy soups and this was perfect. Loved the extra color and flavor from the carrots and broccoli, too. Will make this again. Thanx!