1 Tablespoon butter 1/4 cup finely chopped onion 1/4 cup finely chopped celery 1 medium carrot, coarsely grated 1 large potato, diced 3/4 cup water 1 cup milk 1/4 teaspoon pepper 1 Tablespoon flour 1 Tablespoon corn starch 3 Tablespoons water 3/4 cup grated sharp cheddar cheese paprika for garnish 1/2 teaspoon salt
Sauté onion and celery in butter in medium saucepan. Add carrot, potato and water; bring to a boil. Cover, reduce heat and simmer until potato is tender (about 15 to 20 minutes). Stir in milk, salt and pepper. Bring to a gentle boil, stirring frequently. In a small bowl, combine flour, cornstarch and water; stir into soup mixture. Cook and stir until thickened. Remove from heat. Stir in cheese until melted. Sprinkle each serving with paprika.
