Cheesy Potato Soup

• 3 -4 celery ribs, chopped
• 1 onion, chopped
• 2 tablespoons butter
• 3 cups chicken broth
• 8 large red potatoes, peeled and cubed
• 2 carrots, peeled and chopped
• 10 ounces frozen corn
• 1 12 teaspoons salt
• 14 teaspoon marjoram
• 14 teaspoon pepper
• 3 cups half-and-half
• 4 -8 ounces Velveeta cheese, sliced

1. Saute celery and onion in butter with 1/4 cup water added.
2. (Alternatively, fry 3 slices of bacon until crisp; drain and crumble.
3. Saute celery and onion in 2 T. bacon fat.
4. ).
5. Pour chicken broth in Dutch oven.
6. Add 5 cups water, potatoes, carrots, corn, celery/onion mixture and spices.
7. Bring to a boil and simmer until potatoes are tender, about 30 minutes.
8. Add half-and-half and cheese (and bacon, if using).
9. Heat through, until cheese is melted.
10. Serve with crusty bread.

celery, onion, butter, chicken broth, red potatoes, carrots, corn, salt, marjoram, pepper, velveeta cheese

Taken from www.food.com/recipe/cheesy-potato-soup-148144 (may not work)