Chipotle Cheddar Potato Soup - cooking recipe

Ingredients

10 medium russet potatoes, peeled and cubed
1 medium onion, diced
3 carrots, peeled and diced
2 yellow squash, diced
4 garlic cloves, peeled and diced
10 cups water
8 ounces 2% cheddar cheese
4 cups 2% low-fat milk
1/3 cup chipotle chile in adobo, crushed
6 tablespoons cornstarch
3/4 cup cold water
salt and pepper
1 bunch green onion, diced

Preparation

Put all the vegetables in a large pot. Cover with water (about 10 cups) and cook on high til the vegetables are soft.
Shred the cheese and add to the pot. Stir until the cheese is melted.
Reduce heat to low and add the milk and chipotle.
In a seperate bowl mix the cornstarch and cold water with a whisk until smooth. Pour mixture into the pot and stir. Simmer for about 20 minutes. Salt and pepper to taste.
Ladle into bowls. Garnish with sour cream, croutons (I like to make my own cornbread croutons) , and green onions.