Peggy'S Potato Soup - cooking recipe

Ingredients

4 to 5 large baking potatoes, peeled and diced
1 to 1 1/2 c. scrubbed and peeled baby carrots, thinly sliced
1 can Swanson fat-free, 1/3 less salt chicken broth
2 Tbsp. minced onion
2 Tbsp. parsley flakes
3 Tbsp. butter
3 hard-cooked eggs, diced
1 can evaporated milk
1/2 to 1 c. shredded Cheddar cheese
salt and pepper to taste

Preparation

Place potatoes, carrots and onion in pan or Dutch oven.
Add chicken broth and enough water to just cover potatoes.
Simmer about 20 minutes until tender.
Add evaporated milk, boiled eggs and parsley flakes.
Cook on medium-low until warm.
Add butter; when melted, add Cheddar cheese.
May be thickened with cornstarch or flour, if desired.