Low-Fat Cheesy Potato Soup

1 3/4 cups peeled, diced potatoes
1 medium onion, chopped
1/4 cup celery, chopped
1 (14.5 ounce) can chicken broth
1/8 teaspoon pepper
3 tablespoons cornstarch
1 (12 fluid ounce) can non-fat evaporated milk, divided
1 cup shredded reduced-fat Cheddar cheese

In a large saucepan, combine the potatoes, onion, celery, broth and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 to 18 minutes or until vegetables are tender. In a separate bowl, combine cornstarch and 1/4 cup milk until smooth; stir into potato mixture. Add the remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cheese until melted. Serves: 5.