Cheesy Potato Soup

This is one of my favorite soups ever. So delicious and makes great leftovers.

Cheesy Potato Soup
Source: Lori Walker

Ingredients:
What the recipe Says: 
1 medium onion, diced
1/2 cup celery, finely chopped
1 carrot, finely shredded
1can chicken broth
1 teaspoon salt
dash of pepper
2 cups potato, cubed
1 12 oz can evaporated milk
2 cups shredded cheese (at least)

What we actually DO:

1 medium onion, diced
1 cups celery, finely chopped (3-4 stalks) 
1.5 cups carrot, finely shredded (3-4 medium carrots) 
1can chicken broth + enough water to cover the potatoes
1 teaspoon salt
dash of pepper
5 cups potato, cubed (3-5 russet potatoes) 
1 12 oz can evaporated milk 
2 cups shredded cheese (at least)

Directions:
Saute onion, celery and carrot in 2 tablespoons butter until transparent. Combine broth, salt, pepper, and potato in a large soup pan. Add the sauteed vegetables. Cover and bring to a boil. Reduce heat and boil gently until potatoes are tender. Add evaporated milk and heat thoroughly. Thicken with roux (2 Tablespoons cornstarch mixed with 1/4 cup cold water.) Stir in cheese (cheese can be added to taste).

Serve hot, with cheese on top.

****We also like to add 1 can whole kernel corn to this soup.