Ingredients

• 1 medium onion, chopped (about 1 cup)
• 1/4 cup chopped celery
• 1 teaspoon vegetable oil
• 2 cups bite-sized diced potatoes
• 2 cups low-sodium broth (any type)
• 1/4 teaspoon pepper
• 3 Tablespoons cornstarch
• 1 1/2 cups 1% or nonfat milk, divided
• 3/4 cup (3 ounces) cheddar cheese, shredded
• 1 Tablespoon bacon bits or 1 slice bacon, cooked and crumbled

Directions

1. Wash hands with soap and water.
2. In a large saucepan over medium-high heat, sauté onions and celery in oil until onions are clear.
3. Add the potatoes, broth and pepper. Bring to a boil and stir, then reduce heat to low. Cover and simmer until the potatoes are tender, 15 to 25 minutes.
4. In a small bowl, stir together cornstarch and 1/4 cup of milk until smooth. Add remaining milk (1 1/4 cups). Stir into the potato mixture.
5. Cook and stir until thickened and heated through, about 5 minutes. Do not boil.
6. Remove from heat. Stir in cheese until melted. Top with bacon bits. Serve warm.
7. Refrigerate leftovers within 2 hours.