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Categories:Viewed: 94 - Published at: 5 years ago
Ingredients
- 2 cups reduced-fat chicken broth
- 1 medium potato, peeled and diced (1 cup)
- 1 medium onion, chopped (1/2 cup)
- 1/2 cup chopped broccoli floret
- 1 medium carrot, coarsely shredded (1/2 cup)
- 3 tablespoons cornstarch
- 1 (12 ounce) can evaporated skim milk
- 3/4 cup shredded cabot cheddar cheese (3 oz)
Method
- Combine broth, potato, and onion in a sauce pan; bring to a boil.
- Reduce heat, cover and cook 10 minutes or until vegetables are tender.
- Mash potato cubes against side of pan using fork.
- Stir together cornstarch and a little of the milk.
- Add broccoli and carrot.
- Stir and cook until thickened and bubbly.
- Cook and stir 2 minutes more.
- Stir until cheese is melted.
