1 ½ cups broccoli, chopped

¼ cup celery, diced

¼ cup onion, chopped

1 cup low-sodium chicken broth

2 cups low-fat milk

2 tablespoons cornstarch

¼ teaspoon salt

¼ cup Swiss cheese, grated

1 Place vegetables and broth in a saucepan and bring to a boil.

2 Reduce heat, cover, and cook until vegetables are tender. In a bowl, mix milk, cornstarch, salt , and pepper; add to cooked vegetables.

3 Cook, stirring constantly, until soup is lightly thickened and mixture just begins to boil. Remove from heat. Add cheese and stir until melted.