Potato Cheese Soup

Recipe by Danny Beason
READY IN: 25mins
SERVES: 4-5
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups reduced-fat chicken broth
  • 1
    medium potato, peeled and diced (1 cup)
  • 1
    medium onion, chopped (1/2 cup)
  • 12
    cup chopped broccoli floret
  • 1
    medium carrot, coarsely shredded (1/2 cup)
  • 3
    tablespoons cornstarch
  • 1
    (12 ounce) can evaporated skim milk
  • 34
    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.