Golden Potato Soup

1 can (14.5 oz) reduced sodium chicken broth
1 cup peeled and diced potatoes
½ cup finely chopped carrots
¼ cup finely chopped onions
¼ cup finely chopped celery
2½ teaspoons cornstarch
1 can (12 oz.) evaporated skimmed milk
½ tsp basil
1 cup (4 oz.) shredded 2% sharp cheddar cheese
¼ tsp garlic powder

1. Combine broth and vegetables in a medium saucepan. Bring to a boil, then reduce
heat.
2. Add seasonings. Cover and simmer about 10 minutes or until vegetables are
tender.
3. Using the back of a fork, slightly mash the potatoes against the side of the pan.
4. In a small bowl, stir together 1/4 cup of the milk and cornstarch until smooth. Then
stir cornstarch mixtures into the broth mixture.
5. Add the remaining milk. Cook and stir until thick and bubbly.
6. To serve, spoon 1/4 cup cheese in each bowl, add hot soup and stir until cheese is
melted. Serve immediately.
Makes 4 servings. Per serving: 233 calories, 6 gm fat, 19 gm protein, 28 gm carbohydrate, 2 gm fiber,
20 mg cholesterol, 1 mg iron, 550 mg calcium, 269 mg sodium.

Source: http://nutritioncouncil.org/eatwell/recipes_pdf/Heart-Warming%20Soups2010.pdf