Creamy Low-fat Potato Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 large potatoes, peeled and diced
• 1 medium onion, chopped
• 1 stalk celery, diced
• cayenne pepper (to taste)
• 1/2 teaspoon garlic powder (or to taste)
• 2 -4 teaspoons chicken bouillon powder (or to taste)
• 1 (14 1/2 ounce) can reduced-fat chicken broth
• 3 tablespoons cornstarch
• 1 (12 ounce) can fat-free evaporated milk, divided (can use fat-free half and half)
• 1 cup shredded reduced-fat cheddar cheese
• fresh ground black pepper (to taste)
• salt (to taste) (optional)

Recipe

• 1 in a saucepan combine the cubed potatoes with onion, celery, cayenne, garlic powder and bouillon powder and chicken broth (start with 2 teaspoon bouillon powder) bring to a simmer over medium heat.
• 2 reduce heat cover and simmer for about 20 minutes or until veggies are tender (at this point you may add in more bouillon powder if desired).
• 3 in a small bowl whisk together 1/4 cup evaporated milk with 3 tablespoons cornstarch until smooth; stir into the simmering broth mixing constantly.
• 4 add in the remaining evaporated milk; bring back to a boil, reduce heat to low and simmer for about 3-5 minutes or until bubbly and thickened.
• 5 remove from heat season with black pepper and salt if desired, then stir in the shredded cheese.
• 6 delicious!