Broccoli cheese soup

1 large head broccoli

2 large carrots

1 small onion

2 stalks celery

2 quarts water or enough to 

  cover vegetables

3 tablespoons chicken soup stock

1-1 1/2 quarts milk

1 1/2 pounds American cheese

3 tablespoons cornstarch in a little cold water

Clean and wash broccoli, celery and onions; chop into small pieces. Add to large pan. Clean carrots and shred into the other vegetables. Add water to cover the vegetables and cook until just done; add chicken stock and simmer a couple of minutes. Add milk, cheese and cornstarch and cook on low to medium heat, stirring constantly until thick. Do not boil as milk will curdle. When cheese is melted, remove from heat. Be careful not to scorch. Cauliflower and other vegetables may be used as a variation. Serves 6-8.