6 or 7 medium potatoes
1 medium onion
3 stalks celery
salt, to taste
1 1/2 c. milk
1 1/2 tbsp. cornstarch
parsley flakes

Cut potatoes into small pieces. Put onion through the blender. Put celery through the blender (or chop). Add salt and cover with water in a pan. Cook until potatoes are soft. Add 1 1/2 cups milk to the broth of potatoes. Thicken with cornstarch mixed with a little water, after milk mixture starts boiling. Sprinkle parsley flakes on top of each serving.

Serves 4.

Submitted by: Cirlene Rocha