Cheesy Potato Soup - cooking recipe

Ingredients

1 3/4 c. chicken broth
1/2 c. finely shredded carrot
1/4 c. finely chopped celery
1/4 c. finely chopped onion
1 medium potato, peeled and diced
1 3/4 c. evaporated skim milk
2 Tbsp. cornstarch
1/2 c. finely shredded fat-free Cheddar cheese
1/2 c. shredded, low-fat sharp Cheddar (less than 5 grams of fat per ounce)

Preparation

In a medium saucepan, combine first 5 ingredients and bring to a boil.
Reduce heat.
Cover and simmer for 10 minutes or until vegetables are tender.
Blend in potato by mashing it slightly against the side of pan with a fork.
In a separate bowl, combine 1/4 cup evaporated skim milk with cornstarch until smooth and lump-free.
Stir cornstarch mixture and remaining evaporated milk into broth mixture, cooking and stirring until thick and bubbly. Cook and stir 1 minute more, then gradually add cheeses, stirring until melted.
Pour soup into four mugs or bowls and serve piping hot.