Recipe

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• 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 tbsp cornstarch
• 1 (12 oz) can evaporated skim milk
• 3/4 cup shredded cabot cheddar cheese (3 oz)

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