Creamy Cheesy Potato Soup - cooking recipe

Ingredients

8 to 10 large potatoes, peeled, washed and cut into medium chunks
1 c. celery, diced
1 large onion, diced
1 can cream of mushroom soup
1/4 lb. Velveeta cheese
1 1/2 c. milk
1/2 stick margarine
salt and pepper to taste

Preparation

Cover potatoes, celery and onion with water.
Salt and pepper to taste.
Cover and cook on medium-high heat until potatoes are tender.
Reduce heat to low and add soup, cheese, milk and margarine.
Simmer until cheese has melted, stirring occasionally.