ANNETTE'S REGULAR POTATO CHEESE SOUP

Contributed by Annette Ashton

• 1/4 cups margarine or butter 
• 1 onion chopped 
• 1 cup chopped celery
• 4 to 5 mediums potatoes cut into 1/2" cubes (4 cups)
• 1/4 cup finely chopped parsley (or parsley flakes)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 quart chicken broth (or 4 chicken bouillon cubes + 1 qt. water)
• 1 quart half and half (I usually just use milk)
• 3 tablespoons cornstarch 
• 1/4 cup water
• 1/4 to 1/2 pound Velveeta cheese 

In an 8 to 10 qt. kettle, melt the butter over medium heat; add onion and celery and cook, stirring occasionally, until onion is very limp, about 10 minutes. Add the potatoes, parsley, salt, pepper, and chicken broth; cover and cook until the potatoes are tender, about 30 minutes. 

Stir in the milk and cook ( I usually heat the milk in the microwave before adding because it heats up faster with less chance of burning) until thoroughly hot. Blend the cornstarch with 1/4 c. water until smooth, and add to soup; continue cooking until soup boils and thickens, about 5 minutes. Add cheese and stir to melt. Season to taste.