Cheesy Potato Soup - cooking recipe

Ingredients

6 c. diced, peeled potatoes
1 1/2 c. diced celery
1 medium diced onion
1 Tbsp. salt
6 c. water
1 lb. Velveeta cheese
2 sticks oleo
3/4 c. flour
1 qt. milk

Preparation

Cook potatoes in 6 cups of water until tender.
Do not drain. Melt oleo in a pan.
Stir in flour and blend.
Add to cooked potatoes and stir.
Gradually stir in 1 quart of milk.
Mix well and add Velveeta cheese.
This is best if made the day ahead. Makes 10 servings.