6 lg potatoes, chopped
1 lg onion, chopped
3 Stalks celery, chopped
1/2 cup butter
8 oz Mexican Velveeta Cheese

Combine potatoes, onion and celery in saucepan. Add enough water to cover vegetables.
Cook over medium heat until vegetables are tender, stirring frequently. Add butter
and cheese. Melt, stirring constantly. Ladle into soup bowls.

Yield: 6 servings