1 ¾ cups diced peeled potatoes
1 medium onion chopped
¼ cup chopped celery
14.5 oz can reduced sodium chicken broth
1/8 tsp pepper
3 tbsp cornstarch
12 oz can evaporated fat free milk
1 cup shredded reduced fat Cheddar Cheese

In 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 ¼ 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. 
Makes 5 servings.
One serving equals 178 calories
2 g fat (0 saturated fat)
9 mg cholesterol
274 mg sodium
26 g carbohydrate
14 g protein