Cheesy Potato Soup
|Defatted chicken broth||1 3⁄4 Cup (28 tbs)|
|Peeled diced potatoes||1 Cup (16 tbs)|
|Finely shredded carrots||1⁄2 Cup (8 tbs)|
|Finely chopped onions||1⁄4 Cup (4 tbs)|
|Finely chopped celery||1⁄4 Cup (4 tbs)|
|Evaporated skim milk||1 3⁄4 Cup (28 tbs)|
|Shredded fat free cheddar cheese||2 Ounce (1/2 Cup)|
|Shredded reduced fat sharp cheddar cheese||2 Ounce (1/2 Cup)|
In a medium saucepan, combine the broth, potatoes, carrots, onions and celery.
Bring to a boil, then reduce the heat.
Cover and simmer about 10 minutes or until the vegetables are tender.
Using the back of a fork, slightly mash the potatoes against the side of the saucepan.
In a custard cup, stir together 1/4 cup of the milk and the cornstarch until smooth.
Then stir the cornstarch mixture into the broth mixture.
Add the remaining 1 1/2 cups milk.
Cook and stir until thickened and bubbly.
Cook and stir for 1 minute more.
Slowly stir in the cheeses.
Cook and stir just until melted.