Cheese Potatoes - cooking recipe

Ingredients

5 lb. potatoes
2 cans Campbell's cream of celery soup
1 lb. Velveeta light cheese
evaporated milk

Preparation

Peel the potatoes.
Cut round slices approximately 1/2-inch thick.
Cook until done.
Do not stir.
Do not pour water off.
Let potatoes cool completely before draining water, they will mush if you do.
Mix soup and cheese chunks in microwave bowl.
Microwave on High for 3 minutes.
Stir; microwave 2 more minutes and stir. Do this until cheese melts.
Add evaporated milk to thin to desired consistency.
Pour over drained potatoes.
Microwave on High for 5 minutes.