2 sticks of celery, diced
5 medium potatoes peeled and cut into small chunks
1 or 2 large onions, chopped
1 bunch of broccoli
Salt (to taste)
Black Pepper (to taste)
1 stick of butter or margarine
1 cup of milk
2 cups of uncooked pasta
1 cup of grated cheese (American or Cheddar)
3 to 4 tablespoons of cornstarch or flour
Place the potatoes, onions, and dice the celery in a large skillet and cover with water. Add the butter
or margarine, salt, and the
black pepper and cook on medium heat until tender. Cook the pasta in water until tender. Cook the
broccoli separately until tender, drain, and cut into small pieces. Add the broccoli to the potato mixture.
Mix the cornstarch or flour in the milk and stir until smooth. Slowly pour the cornstarch mixture into
the soup. Cook on low heat, stirring constantly until the soup begins to thicken. Add the cooked
pasta to the soup and mix well. Sprinkle the grated cheese on top of each serving.
