Low Fat Potato Soup

By sandycon

Ingredients

• 1 3/4 cups diced peeled potatoes
• 1 medium onion, chopped
• 1/4 cup celery, chopped
• 2 carrots, peeled and chopped
• 1 can (14 1/2 ounce) low-sodium chicken broth
• 1/8 tsp. pepper
• 3 Tbs. cornstarch
• 1 can (12 ounces) evaporated skim milk, divided
• 1 cup (4 ounces) shredded cheddar cheese

Details

Servings 5

Preparation

Step 1

In a large saucepan, combine the potatoes, onion, celery, carrots, broth and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until vegetables are tender. Combine cornstarch and 1/4 cup milk until smooth; stir into potato mixtue. Add remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the cheese until melted.