Found this recipe in the paper while out of town for my grandson's birth more than 20 years ago, and it's been one of
dh's favorites ever since.
CHEESY POTATO SOUP
5 medium potatoes, diced
1 onion, chopped
3 stalks celery with leaves, chopped
1 c milk
1 stick butter or margarine
1/2 lb Mild Mexican Velveeta (or regular Velveeta, with or without a little chopped jalapeno)
In water to barely cover, simmer potatoes, onion and celery until tender, about 20 minutes. Remove from heat and partially mash potatoes. Add remaining ingredients and return to low heat until cheese is melted.
Daffy