Potato Cheese Soup

This is a hearty soup that will warm you up from the inside out!

6 medium potatoes, peeled and cubed
1 carrot, chopped small
water to cover
3 stalks celery, chopped
1 onion, chopped
1/4 cup butter
2 cups half and half (or if you want less fat, just use 4 cups of regular milk)
2 cups milk
salt and pepper to taste
10-16 oz. Velveeta cheese, cubed (you decide how cheesy you want it)
1 cup sharp cheddar cheese, shredded

In large pot, place potatoes and carrot, cover with water and boil, until tender, approximately 10-15 minutes.

In separate pan, saute onion and celery in 1/4 cup butter, until tender.

Drain all but 2 cups of water off potatoes and carrots. Add half and half and milk. Salt and pepper to taste. Add onion and celery.

Stir in cheese, and allow to melt, stirring frequently.

If soup is too thick, thin with milk or chicken broth. If it is too thin, add 1 TBSP of cornstarch to 1/2 cup cold milk, stir, then add to soup and allow to thicken.

VARIATION: add a cup of frozen corn. Garnish with crumbled bacon and chives.