6 to 8 large potatoes
1 large onion
3 to 4 stalks celery
1/2 cup carrots, shredded
1/2 lb. processed cheese spread
3 tablespoons butter
salt and pepper
Directions: Dice potatoes, onion and celery and place in large pot along with shredded carrots. Add water just until vegetables are covered. Cook until tender, about 20 minutes. Turn to low heat and add cheese, butter and seasonings to taste. Add milk to desired thickness.
Notes: This soup makes a nice addition to sloppy joes or hamburgers.