Cheesy Potato Soup

The soup was very thick and cheesy and had a lot of vegetables in it, but not a lot of flavor. It tasted alright after we added some salt to add a little more flavor. The leftovers didn't taste as good as it did right out of the pot.

Prep: 10 minutes
Cook: 20 minutes
Yield: 10 servings

• 2 cups diced peeled potatoes
• 1 cup shredded carrot
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 3 1/2 cups reduced-sodium chicken broth
• 6 tablespoons cornstarch
• 3 1/2 cups fat-free evaporated milk
• 2 cups (8 ounces) finely shredded reduced-fat cheddar cheese

1. In a large saucepan, combine the potatoes, carrot, onion, celery and broth. Cover and simmer until potato is tender, about 12 minutes. Mash mixture with a potato masher.
2. Combine cornstarch and milk until smooth; gradually add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add cheese; stir until melted.

Nutrition: (1 cup) 173 calories, 3.1 g fat, 1.6 g saturated fat, 8.0 mg cholesterol, 153 mg sodium, 26.0 g carbohydrate, 1.0 g fiber, 12.8 g sugars, 9.8 g protein.