Cheesy Potato Soup

1. 1

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

2. 2

   Reduce heat.

3. 3

   Cover and simmer for 10 minutes or until vegetables are tender.

4. 4

   Blend in potato by mashing it slightly against the side of pan with a fork.

5. 5

   In a separate bowl, combine 1/4 cup evaporated skim milk with cornstarch until smooth and lump-free.

6. 6

   Stir cornstarch mixture and remaining evaporated milk into broth mixture, cooking and stirring until thick and bubbly. Cook and stir 1 minute more, then gradually add cheeses, stirring until melted.

7. 7

   Pour soup into four mugs or bowls and serve piping hot.

* Per serving · 4 servings · Values may vary.

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