4 c. diced white potatoes
1/2 c. chopped celery
1/4 c. chopped onion
1/4 c. chopped parsley (or as desired)
4 c. water
1 tsp. salt
1/2 tsp. celery salt
1/8 tsp. freshly ground pepper (or several dashes pepper medley
seasoning to taste)
1 c. whole milk
1 c. evaporated or (1 (13 oz.) can of evaporated milk then measure
enough whole milk to total 2 c. which includes above whole milk)
3 tbsp. butter
4 oz. of your favorite Cheddar cheese grated
4 to 6 slices of Velveeta cheese or as desired

Combine the vegetables, water and seasonings in a pot and boil until vegetables fare tender, NOT MUSHY. Drain water from potatoes. Add the milk and bring to just under the boiling point. Add the cheeses and butter and stir over a very low heat just until cheeses and butter are melted. Also stir gently as not to mash your potato chunks. Serve garnished with fresh parsley if desired.

1 level tablespoon of dried parsley is sufficient, unless you really like lots of parsley!