Broccoli Cheese Soup

In your large soup pot, saute celery, onion and red pepper in the butter over medium heat until softened. Add chicken broth, broccoli and bay leaf; bring to a boil. Reduce heat and simmer 10–15 minutes.

Add evaporated milk and cornstarch (make sure to first mix the cornstarch with the water), bring up to a boil and stir until thickened.

Reduce heat; add shredded cheese and grated carrot. Continue to cook on low 5–10 minutes.

Note: I like to add some fresh broccoli to this when I add the milk for the added texture and taste.