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Prep Time: 15 Minutes Cook Time: 16 Minutes |
Ready In: 31 Minutes Servings: 4 |
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Ingredients:
2 cups reduced-sodium chicken broth |
1 medium potato, peeled and diced (1 c.) |
1 medium onion, chopped (1/2 c.) |
1/2 cup chopped broccoli floret |
1 medium carrot, coarsely shredded (1/2 c.) |
3 tablespoons cornstarch |
12 ounces evaporated skim milk |
3/4 cup shredded cheddar cheese (3 ozs.) |
Directions:
1. Combine broth, potato, and onion in a large saucepan; bring to boiling.
2. Reduce heat, cover, and cook 10 minutes or till vegetables are tender.
3. Mash potato cubes against side of pan using a fork.
4. Stir together cornstarch and a little of the milk.
5. Stir into broth mixture along with remaining milk.
6. Add broccoli and carrot.
7. Cook and stir till thickened and bubbly.
8. Cook and stir 2 minutes more.
9. Stir in cheese till just melted.
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