Cheesy Potato Soup

Name: Cheesy Potato Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings.
Ingredients: 1 cup diced peeled potato; 1/2 cup shredded carrot; 1/4 cup chopped onion; 1/4 cup chopped celery; 1-3/4 cups reduced-sodium chicken broth; 3 tablespoons cornstarch; 1-3/4 cups fat-free evaporated milk; 1 cup (4 ounces) finely shredded reduced-fat cheddar cheese

We like to eat hot bowlfuls of this cheesy soup often throughout the winter. It sure warms you through on a cold and dreary day.—Doris Self, Greensboro, North Carolina

Ingredients

1 cup diced peeled potato
1/2 cup shredded carrot
1/4 cup chopped onion
1/4 cup chopped celery
1-3/4 cups reduced-sodium chicken broth
3 tablespoons cornstarch
1-3/4 cups fat-free evaporated milk
1 cup (4 ounces) finely shredded reduced-fat cheddar cheese

Directions

In a large saucepan, combine the first five ingredients. Cover and simmer until potato is tender, about 12 minutes.
Mash mixture with a potato masher. Combine cornstarch and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted.

Nutrition Facts

1 cup: 199 calories, 5g fat (0 saturated fat), 20mg cholesterol, 153mg sodium, 24g carbohydrate (0 sugars, 0 fiber), 16g protein. Diabetic Exchanges: 1 meat, 1 fat-free milk, 1/2 starch.

Originally published as Cheesy Potato Soup in Country Woman January/February 1999