Low Fat Potato Soup

Soups > Vegetable

3 med potatoes, peeled and diced
1 med onion diced small
2 stalks of celery diced small
1 can (14 1/2 oz) low-sodium chicken broth
1/8 tsp. black pepper
3 tbsp corn starch
1 can (12 oz) evaporated milk divided in half
4 oz (1 cup shredded) reduced fat sharp cheddar cheese
4 cups water

In large pot, combine potatoes, onions, celery, broth and pepper. Bring to a boil and add water. Reduce heat and simmer about 20 min until veggies are tender. Combine cornstarch with half the milk and mix until smooth.Stir into potato mix. Add additional milk and bring to a boil. Cook and stir for 2 more min or until thickened. Remove from heat. Stir in the cheese until melted. Yield 6 servings