2 c. diced potatoes
3/4 c. diced onion
1/2 c. finely diced celery
2 tsp. salt
2 1/2 c. water
4 tbsp. butter
4 tbsp. flour
1/4 tsp. pepper
1/2 tsp. dry mustard
1-1 1/2 tsp. Worcestershire sauce
2 c. milk
1/4 lb. process cheese (sm. chunks)
1 tbsp. chopped parsley
1 c. tomato juice

Combine potatoes, onion, celery, water and salt. Cook until tender and do not drain. Melt butter in heavy saucepan. Blend in flour until smooth along with mustard and pepper. Add milk and cook until thick and smooth, stirring constantly.

Blend in Worcestershire sauce and cheese. Add all to potato mixture. Add parsley and tomato juice. Heat thoroughly but do not boil. It is best if cheese is completely melted in white sauce before 2 mixtures are combined. Serves 4.