Cheese Potato Soup - cooking recipe

Ingredients

1 3/4 c. chicken broth
1/2 c. shredded carrot
1/4 c. chopped celery
1/4 c. chopped onion
1 potato, peeled and diced
1 3/4 c. evaporated skim milk
3 Tbsp. cornstarch
1/2 c. shredded fat-free Cheddar cheese
1/2 c. shredded low-fat sharp Cheddar cheese

Preparation

In a medium saucepan, combine first 5 ingredients and bring to a boil.
Reduce heat, cover and simmer for 10 minutes.
Blend in potato by mashing it slightly against the side of pan with fork. In a separate bowl, combine 1/4 cup evaporated skim milk with cornstarch until smooth.
Stir cornstarch mixture and remaining evaporated milk into broth mixture, cooking and stirring until thick and bubbly.
Cook and stir one minute more, then gradually add cheeses, stirring until melted.