3 c. chopped Irish potatoes
1/8 tsp. salt
2 c. water
1/2 c. chopped celery
1/2 c. chopped carrots
1/2 c. chopped onion
1 can cream of chicken soup
3/4 lb. Velveeta cheese

Combine all but last two ingredients in covered pot. Cook over medium heat 20- 25 minutes or until tender. Add chicken soup and cheese. Cook until cheese is all melted and the soup is bubbly. Serves 6.