Broccoli Cheese Soup

This is another swap recipe.

1 1/2 quarts chicken broth
4 cups fresh broccoli, cut into bite size pieces
2 cups milk
2 (10.75 oz) cans cream of celery soup
4 Tbsp cornstarch
1/2 cup cold water
8 oz cheddar cheese, shredded

In a large soup pot, cook broccoli in broth until tender, do not drain. Set aside. In a bowl, mix together milk and celery soup. Blend cornstarch and cold water, then stir into soup and milk mixture. Pour soup over cooked vegetables. Return pot to medium heat. Cook, stirring steadily until thick and bubbly. Stir in cheese; simmer, stirring until hot. Do not boil.