5 lg. potatoes, washed
2 carrots, diced
1 c. sliced, fresh mushrooms (optional)
1 sm. onion
1/2 c. uncooked rice
1 tsp. celery seed
1/2 c. Velveeta cheese
2 1/2 c. milk
2 1/2 tsp. chicken bouillon mix
Salt and pepper to taste

Dice unpeeled potatoes into a large pot along with the other vegetables. Add rice, celery seed and just enough water to cover. Bring to a boil and then cook on low about 15 minutes. Then add bouillon, milk and Velveeta just before serving. Heat through until cheese melts. Salt and pepper to taste. Serves 6.