25 lbs. potatoes
2 lbs. Velveeta cheese, chopped into cubes
6 cans cream soup (mushroom, celery)
2 lg. onions, chopped
Salt & pepper to taste

Peel, slice and par boil potatoes. Put in 18 quart roaster. Mix soup together. Add cubed cheese, onions, salt and pepper. Cook until cheese melts. Pour over potatoes and stir. Cover and cook at 300 degrees for 4 hours. 100 servings.