INGREDIENTS

* 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

Method

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.

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