Ingredients
1-3/4 cups diced peeled potatoes1 medium onion, chopped1/4 cup chopped celery1 can (14-1/2 ounces) reduced-sodium chicken broth1/8 teaspoon pepper3 tablespoons cornstarch1 can (12 ounces) fat-free evaporated milk, divided1 cup shredded reduced-fat cheddar cheese
Preparation
In a large saucepan, combine the potatoes, onion, celery, broth and pepper. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 15-18 minutes.
Combine cornstarch and 1/4 cup milk until smooth; stir into potato mixture. Add the remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cheese until melted.
