Cheese Soup - cooking recipe

Ingredients

1 qt. chicken broth
2 large or 3 small potatoes
1/2 small onion, chopped
1 lb. Velveeta cheese
1 c. water
1/2 c. cream of celery soup or 2 stalks celery, chopped

Preparation

Cook potatoes, onion and celery in 1 cup water.
When soft, mash in cooking water.
Put chicken broth in double boiler and bring to a boil.
Add potato mixture.
Add grated Velveeta cheese and salt to taste.
(Chicken bouillon granules can be added if desired.)
Cook in double boiler until cheese melts.
Serve plain or with croutons.
Serves 6 to 8.