Potato Cheese Soup

Cabot Creamery, good cheesy soup

• Ready In: 25 mins
• Serves: 4-5

Ingredients

• 2  cups  reduced-fat chicken broth
• 1  medium potato, peeled and diced (1 cup)
• 1  medium onion, chopped (1/2 cup)
• 1⁄2 cup  chopped broccoli floret
• 1  medium carrot, coarsely shredded (1/2 cup)
• 3  tablespoons cornstarch
• 1 (12 ounce) can  evaporated skim milk
• 3⁄4 cup  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.