Creamy Potato Soup - cooking recipe

Ingredients

1 small onion, chopped
2 stalks celery, chopped
2 cloves garlic, crushed
2 Tbsp. oleo
6 potatoes, peeled and cubed
1 carrot, chopped
1 c. frozen peas
1 (16 oz.) can chicken broth
1 c. milk
1/2 lb. Velveeta, cubed
1/4 lb. bacon, fried

Preparation

In 3-quart saucepan, saute onion, celery and garlic in oleo until tender.
Add potatoes, carrot, peas and chicken broth.
If broth doesn't cover potatoes, add a little water.
Reduce heat to low; cover and cook 30 minutes or until potatoes are fork-tender. Do not drain; add milk, cheese and crumbled bacon.
Stir occasionally until cheese is melted.
Serve with sandwiches or hot bread.
Serves 6 polite people or 3 gluttons.