Potato and Cheese Soup

This soup always makes me feel better.

8 medium baking potatoes, peeled and chopped (3 pounds)

1 cup finely chopped carrots

1 cup finely chopped celery

½ cup finely chopped onion

4 cups (32 ounces) chicken broth, canned or homemade

3 cups half-and-half

1 teaspoon salt

½ teaspoon black pepper

2 cups cubed Velveeta cheese

In a large Dutch oven, cook the potatoes, carrots, celery, and onion in the chicken broth over medium heat for 15 to 20 minutes or until tender. Stir in the half-and-half, salt, and pepper. Cook and stir until heated thoroughly. Add the cheese and stir until melted.

Makes 8 servings.