Potato Soup - cooking recipe

Ingredients

10 to 12 peeled and diced potatoes (red potatoes are best)
1 c. finely chopped celery
1 c. finely chopped onion
1 lb. Velveeta cheese
1/2 stick margarine or butter
1 pt. half and half
instant potato flakes

Preparation

Put potatoes, celery, onions and margarine in large pot. Adjust enough water to come to surface of mixture.
Cook until tender (approximately 30 minutes).
Add margarine, half and half and cubed Velveeta (reduce heat).
Do not boil mixture after adding cheese and cream.
If soup is thinner than desired, add a few instant potato flakes to thicken.