10 lg. potatoes, thinly sliced
2 stalks celery, chopped
1/2 onion, chopped
1 tbsp. parsley flakes
1 can chicken broth

WHITE SAUCE:

6 tbsp. butter
3/4 tsp. salt
1/4 c. chopped onion
6 tbsp. flour
3 c. milk
2 lb. Velveeta cheese, chopped

Combine potatoes, celery, onion, parsley flakes and chicken broth in a large saucepan. Add just enough water to cover. Cook over medium heat until potatoes are tender.

While potatoes are cooking, make the white sauce as follows: In a large saucepan, melt butter. Add flour and salt, mixing well. Add milk, stirring constantly. When sauce thickens, add onion and cheese, a little at a time. When all of the cheese is melted, add the white sauce to the potato mixture. Serves 8.