5 LB POTATOES, DICED
2 STALKS CELERY,
DICED
2 CARROTS, DICED
1 MEDIUM ONION, DICED
1
STICK BUTTER
1 CUP HALF AND HALF
1
QUART MILK
SALT AND PEPPER TO
TASTE
2 LBS VELVEETA CHEESE
COOK POTATOES,
CELERY, CARROTS AND ONIONS IN WATER UNTIL TENDER. DRAIN WATER.
ADD BUTTER, HALF AND HALF AND MILK.
CUT CHEESE INTO CUBES AND ADD TO SOUP. ADD SALT AND PEPPER TO TASTE. HEAT THRU BUT DO
NOT LET COME TO BOIL AS IT WILL CURDLE.