- 1 3/4 cups diced peeled potatoes
- 1 medium onion, chopped
- 1/4 cup chopped celery
- 1 (14.5 ounce) can reduced-sodium chicken broth
- 1/8 teaspoon pepper
- 3 tablespoons cornstarch
- 1 (12 fluid ounce) can evaporated fat-free milk, divided
- 1 cup shredded reduced-fat Cheddar cheese
- In a large saucepan, combine the potatoes, onion, celery, broth and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until vegetables are tender. 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.