- 1 medium onion, chopped
- 1/4 cup celery, chopped
- 1 tsp canola oil
- 2 cups potatos, diced
- 2 cups chicken broth, low sodium
- 1/4 tsp pepper
- 3 Tbsp corn starch
- 1.5 cups 1% milk
- 3/4 cup cheddar cheese, shredded
- Optional bacon bits and green onion for topping
In large saucepan over medium-high heat, saute onions and celery in oil until onions are clear.
Add the potatoes, broth, and pepper. Bring to a boil. Reduce heat; cover and simmer until the potatoes are tender, 15 to 25 minutes.
In a small bowl, stir together cornstarch and 1/4 cup milk until smooth. Add remaining milk. Stir into the potato mixture.
Cook and stir until thickened and heated through, about 5 minutes. Do not boil.
Remove from heat. Stir in cheese until melted. Top with optional options. Serve warm.