Put potato cubes, celery sticks and whole onion in a large soup pan. Cover vegetables with water. Add a teaspoon of salt. Bring to a boil and cook until potatoes and vegetables are tender. Remove celery and onion with about a cup of water and puree in blender. Return mixture to the potatoes. Add the milk and cheese. Stir over medium low heat until the cheese is completely melted. Turn the heat up to medium, stirring frequently to avoid scorching. In a separate bowl, crack the egg sand discard shells. Stir in flour with some salt and pepper until a thick dough forms. When soup begins to boil, drop dough into soup by teaspoons. The dumplings will float when they are cooked through. Cooking the dumplings through will take less than five minutes if they are dropped into boiling soup. Dissolve cornstarch in 1/2 cup cold water and pour into soup. Continue heating until soup is at desired consistency. Reduce heat and serve with saltine crackers,
|