1 medium-sized onion, diced
2 stalks celery, diced
2 Chicken bouillon cubes or you can use the bouillon granules.
1 lb. Velveeta cheese, cubed
2 Cups milk
Dash of salt and pepper
Cook potatoes, onion, celery, bouillon cubes, salt and pepper until tender (approx. 20-30 min).
Drain 3/4 of the liquid. Add milk and cubed cheese; stir constantly. Serve as soon as cheese melts. (better make sure you're at medium heat or lower when cheese is added)
