4 RED POTATOES (CUT INTO LONG STRIPS)
2 CUPS CHOPPED BROCCOLI
1 ONION (DICED)
1 BIG CAN MILK
½ TEASPOON SALT
¼ TEASPOON PEPPER
½ CUP VELVETTA CHEESE
1 TABLESPOON CORNSTARCH
COOK POTATOES, BROCCOLI, AND ONION IN A QUART OF WATER.
COOK UNTIL TENDER.
ADD SALT, PEPPER, MILK, AND CHEESE.
DISSOLVE CORNSTARCH IN COLD WATER TO THICKEN SOUP.
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