Preparation
Peel and cube potatoes. Place potatoes and chicken broth in large soup pot. Cook on high for about 10 minutes or until tender. HINT: The smaller you cube the potatoes, the quicker they cook. In a separate bowl, mix cornstarch and cold water. Add cream of potato soup to cornstarch mixture. When potatoes are tender, add cornstarch and soup mixture and cook on med-high until thick and bubbly. You may store this in the refrigerator until ready to eat. Before serving, warm soup and add cheese until melted. You may want to add salt and peper to taste.