Potato Cheese Soup

• Ready In: 31 mins
• Serves: 4

Ingredients

• 2  cups reduced-sodium chicken broth
• 1  medium potato, peeled and diced (1 c.)
• 1  medium onion, chopped (1/2 c.)
• 1⁄2 cup  chopped broccoli floret
• 1  medium carrot, coarsely shredded (1/2 c.)
• 3  tablespoons cornstarch
• 12  ounces  evaporated skim milk
• 3⁄4 cup  shredded cheddar cheese (3 ozs.)

Directions

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.