Potato Soup - cooking recipe

Ingredients

6 large potatoes
1 can cream of celery soup
steamed broccoli florets (optional)
parsley flakes
1 large onion, chopped
3/4 lb. light Velveeta cheese
salt and pepper to taste

Preparation

Peel potatoes and cut into small pieces. Sprinkle potatoes with salt and pepper and place in a large soup pot. Add onions and enough water to cover. Cook until done, but not mushy. Add a sprinkling of parsley flakes. Stir in cream of celery soup and heat thoroughly. Cut cheese into small pieces and add to soup. Turn off heat and stir occasionally until cheese is melted. If desired, stir in lightly steamed broccoli florets as cheese melts.