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Potato Cheese Soup




Source of Recipe


Cabot Creamery






List of 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 florets
  
• 1 medium carrot, coarsley shredded (1/2 cup)
  
• 3 Tbls cornstarch
  
• 1 can (12 oz) evaporated skim milk
  
• 3/4 cup (3 oz) cabot cheddar shredded cheese
  






Instructions



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