Cheesy Potato Soup  

2 c chicken broth 

1 c peeled and diced potatoes 

1/2 c finely shredded carrots 

1/4 c chopped onions 

1/4 c finely chopped celery 

2 c milk, cold 

2 tbsp cornstarch 

1 c cheddar cheese 

In a medium saucepan, combine broth, potatoes, carrots, onions and celery. 

Bring to a boil, then reduce heat. Cover and simmer about 10 minutes, or until the vegetables are tender. 

Stir cornstarch into milk and then add to soup. Let thicken and remove from heat. 

Add cheese and stir until melted. 

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