Cheese Potato Soup

1. 1

   In a medium saucepan, combine first 5 ingredients and bring to a boil.

2. 2

   Reduce heat, cover and simmer for 10 minutes.

3. 3

   Blend in potato by mashing it slightly against the side of pan with fork. In a separate bowl, combine 1/4 cup evaporated skim milk with cornstarch until smooth.

4. 4

   Stir cornstarch mixture and remaining evaporated milk into broth mixture, cooking and stirring until thick and bubbly.

5. 5

   Cook and stir one minute more, then gradually add cheeses, stirring until melted.

* Per serving · 4 servings · Values may vary.

No additional tips available.