Cheesy Potato Soup

1 C. diced, peeled potatoes
1/2 C. shredded carrot
1/4 C. chopped onion
1/4 C. chopped celery
1 3/4 C. low sodium chicken broth
3 T. cornstarch
1 3/4 C. evaporated skim milk
1 C. finely shredded reduced fat Cheddar

In a large saucepan, combine the first five ingredients. Cover and simmer until potato is tender-about 12 minutes. Mash mixture with a potato masher. Combine cornstarch and milk till smooth; gradually add to vegetable mixture. Bring to a boil and cook and stir for 2 minutes or till thickened. Stir in cheese till melted. Serves 5 one cup servings.

Fat- 5 grams