8-10 potatoes, cubed 1 stick butter 2 cans of evaporated milk 1 can whole milk 10-12 slices of Kraft cheese
Cook potatoes until tender. Drain. Add butter and milk. Heat to med temperature. Add cheese slices one at a time until melted. Make sure soup is not too hot when adding cheese so it doesn't clump. Add salt and pepper to taste. Celery or celery seed and onion can be added if desired.
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