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 pasteurized processed cheese spread
3/4 c. shredded Cheddar cheese
1 can (16 oz.) tomatoes, undrained
1 tbsp. finely chopped parsley

In Dutch oven or large saucepan, combine potatoes, onions, celery and water. Cover; 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 cheeses; stir until melted. Stir into potato mixture. Add tomatoes (breaking up with spoon if necessary) and parsley. Heat through. 6 (1 1/2 cups) servings.