Cheesy Potato Soup

Cheesy Potato Soup

• 1 medium onion, diced
• 1/2 cup celery, chopped
• 1 carrot, shredded
• 1 can chicken broth
• 1 teaspoon salt
• dash of pepper
• 2 cups potatoes cubed
• 1- 12 oz can evaporated milk
• 2 cups shredded cheddar cheese

Saute onion, celery and carrot in 2 tablespoons butter until transparent. Combine broth, salt, pepper, and potato in a large soup pan. Add the sauteed vegetables. Cover and bring to a boil. Reduce heat, add evaporated milk and boil gently until potatoes are tender. Thicken with roux (2 Tablespoons cornstarch mixed with 1/4 cup cold water.) Stir in cheese (cheese can be added to taste).