Potato Cheese Soup

1/4 cup butter
1 large onion, chopped
1 cup chopped celery
1/4 cup finely chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 quart chicken broth
1 quart half & half
5-6 medium potatoes (cut in 1/2" cubes)
16 ounces Velvetta Cheese

Melt butter in large pot over medium heat and add onion and celery and saute until tender. Add potatoes, parsley, salt, pepper, and broth. Cover and cook until potatoes are tender. Stir in half & half. Cook until hot. Add cheese and cook until the cheese melts. Great for a chilly day. One of my favorites.

Enjoy! -S