• 1-3/4 cups diced potatoes
• 1 medium onion, chopped
• 1/4 cup chopped celery
• 1 can (14-1/2 ounces) low-sodium chicken broth
• 1/8 teaspoon pepper
• 3 Tablespoons cornstarch
• 1 can (12 ounces) evaporated skim milk, divided
• 1 cup (4 ounces) shredded reduced-fat cheddar cheese

In a large saucepan, combine the potatoes, onion, celery, broth and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until vegetables are tender. Combine cornstarch and 1/4 cup milk until smooth; stir into potato mixture. Add the remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cheese until melted.