Cheesy Potato Soup
1 3/4 cup chicken broth
1 cup peeled and diced potatoes
1/2 cups shredded carrots
1/4 cup chopped onions
1/4 cup chopped celery
1 3/4 cup evaporated skim milk
3 Tbsp cornstarch
1/2 cup finely shredded fat free cheddar
1/2 cup finely shredded reduced fat sharp cheddar
Bring broth potatoes, carrots, onions, and celery to boil. Reduce heat.
Cover and simmer for 10 minutes. Using the back of a fork, slightly mash
potatoes. Mix 1/4 cup milk and cornstarch until smooth. Stir into potato
mixture. Add remaining milk. Cook and stir until thickened and bubbly. Cook and
stir for 1 minute more. Slowly stir in cheeses. Cook and stir until melted.