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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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We like to eat hot bowlfuls of this cheesy soup often throughout the winter. It sure warms you through on a cold and dreary day.Doris Self, Greensboro, North Carolina Ingredients:
1 cup diced peeled potato |
1/2 cup shredded carrot |
1/4 cup chopped onion |
1/4 cup chopped celery |
1-3/4 cups reduced-sodium chicken broth |
3 tablespoons cornstarch |
1-3/4 cups fat-free evaporated milk |
1 cup (4 ounces) finely shredded reduced-fat cheddar cheese |
Directions:
1. In a large saucepan, combine the first five ingredients. Cover and simmer until potato is tender, about 12 minutes.
2. Mash mixture with a potato masher. Combine cornstarch and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted. Yield: 5 servings.
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