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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 5 |
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Cabot Creamery, good cheesy soup 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) |
Directions:
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.
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