Potato Cheese Soup - cooking recipe

Ingredients

2 cups reduced-fat chicken broth
1 medium potato, peeled and diced (1 cup)
1 medium onion, chopped (1/2 cup)
1/2 cup chopped broccoli floret
1 medium carrot, coarsely shredded (1/2 cup)
3 tablespoons cornstarch
1 (12 ounce) can evaporated skim milk
3/4 cup shredded cabot cheddar cheese (3 oz)

Preparation

Combine broth, potato, and onion in a sauce pan; bring to a boil.
Reduce heat, cover and cook 10 minutes or until vegetables are tender.
Mash potato cubes against side of pan using fork.
Stir together cornstarch and a little of the milk.
Add broccoli and carrot.
Stir and cook until thickened and bubbly.
Cook and stir 2 minutes more.
Stir until cheese is melted.