1-3/4 cups chicken broth
1 cup peeled & diced potatoes
1/2 cup shredded carrots
1/4 cup chopped onion
1/4 cup chopped celery
1-3/4 cups evaporated skim milk
3 Tbsp cornstarch
1 cup (4 oz) shredded cheddar cheese
In medium saucepan combine broth, potatoes, carrots
and celery. Bring to boil, then reduce heat. Cover and
simmer 10 minutes, or until vegetables are tender.
With a potato masher, slightly mash potatoes in the pan.
In a small cup stir together 1/4 cup milk and the cornstarch
till smoothe. Stir this in to the broth. Add the remaining
1-1/2 cups milk. Cook and stir till bubbly.Cook and stir
1 minute more. Slowly add cheese, stirring till melted.
*Doubling this recipe fills a large crockpot!