Name: Potato Cheese Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4-5 serving(s)
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)

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Recipe by Danny Beason

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Cabot Creamery, good cheesy soup

Ready In:: 25mins
Serves:
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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

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

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RECIPE MADE WITH LOVE BY

@Danny Beason

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@Danny Beason

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"Cabot Creamery, good cheesy soup"

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photo by Parsley

12/12/2007
review by Parsley

12/12/2007

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!
creation by Danny Beason

12/16/2003

Cabot Creamery, good cheesy soup