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Friday, August 28, 2009

Potato Soup

2 cups potato, peeled and diced
1 med. onion, chopped
1/4 cup celery, chopped
1 can low sodium chicken broth
1/8 tsp. pepper
3 tbsp cornstarch
1 can evaporated skim milk, divided
1 cup reduced fat cheddar cheese, shredded

In a large saucepan combine the potatoes, onion, celery, broth and pepper. Bring to a boil. Reduce heat, cover and simmer for 15-18 minutes or until vegetables are tender. Combine cornstarch and 1/4 cup milk, stir until smooth, stir into potato mixture. Add remaining milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Remove from heat and stir in the cheese until melted.