Potato Cheese Soup - cooking recipe

Ingredients

8 to 9 potatoes, cut up and cooked
1 pt. half and half
16 oz. Velveeta cheese
2 cans cream of celery soup
2 Tbsp. chicken bouillon
salt and pepper to taste

Preparation

When potatoes are about half done, combine the next 4 ingredients in a large saucepan on low heat.
Stir frequently to prevent scorching.
Drain potatoes and combine with the soup/cheese mixture in Dutch oven size pot.
Add onions, if desired or onion powder.