3 c. diced raw potatoes
3/4 c. finely chopped onions
1/2 c. coarsely chopped celery
2 1/2 c. water
1/4 c. butter
1/4 c. flour
1 1/2 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. pepper
1 1/2 tsp. Worcestershire sauce
2 c. milk
3/4 c. shredded Velveeta
6 oz. (3/4 c.) shredded cheddar
16 oz. can tomatoes

In Dutch oven or large saucepan, combine potatoes, onions, celery and water. Simmer until potatoes are tender, about 15 minutes.

In medium saucepan, melt butter. Stir in flour, cook until bubbly. Add salt, mustard, pepper and Worcestershire sauce. Blend well. Gradually add milk, cook stirring constantly until thickened. Add cheese; stir until melted. Stir into potato mixture. Add tomatoes (breaking up with spoon if necessary). Heat thoroughly. 6 (1 1/2 cup) servings.