4 potatoes, diced with skin on
1 sm. onion, chopped
1 stalk celery, chopped
4 tbsp. butter
2 tbsp. flour
2 c. shredded Velveeta cheese
1 1/2 c. milk
Salt & pepper to taste

Place potatoes, celery and onion in large saucepan and add enough water to cover. Bring to a boil, reduce heat and simmer 10-15 minutes or until potatoes are tender. Remove from heat and drain off most (but not all) of the liquid.

In separate saucepan melt butter. Add flour and stir. Stir in milk all at once. Stir constantly over medium heat until sauce thickens. Add Velveeta and stir until cheese melts. Add cheese sauce to potatoes. Keep hot but do not let soup boil.