9 medium red or gold potatoes
1 large onion
1 can of celery soup
1/4 cup butter or margarine
8-9 slices of American cheese

Peel potatoes and onion. Dice in chunks in a 2 qt. saucepan. Put just enough water on to almost cover top of potatoes and onion. Cook over medium heat, covered, till potatoes are done. Add celery soup, butter and cheese. Do not boil, but heat till cheese melts and soup is hot, then serve.

If you prefer the soup to be a little thicker, just put two potatoes in a closed baggie in the microwave and choose the baked potato setting of your microwave (2 potatoes about 6-7 minutes or til tender).

Submitted by: pam rebarchek