Sunday, January 30, 2011

Cheesy Potato Soup

Cheesy Potato Soup

  • 1 cup diced peeled potato
  • 1/2 cup shredded carrot
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 1-3/4 cups reduced-sodium chicken broth
  • 3 tablespoons cornstarch
  • 1-3/4 cups fat-free evaporated milk
  • 1 cup (4 ounces) finely shredded reduced-fat cheddar cheese

  • In a large saucepan, combine the first five ingredients. Cover and simmer until potato is tender, about 12 minutes.
  • Mash mixture with a potato masher. Combine cornstarch and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted. : 5 servings.

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