Mom's Cheesy Potato Soup

I am usually not one to share recipes, since I am not the best cook, but this one is too good not to share! It's pretty easy, too...easy enough that I made it for the first time this week and I pulled it off. :) Here's what you will need:

8-10 medium potatoes, peeled and cut into hash brown sized pieces

1/2 of a medium onion

4 stalks of celery

2 carrots

1 small carton of half and half

1 can of chicken broth

1 jar of cheez whiz (if you can find the jalapeno, it's the best, but the regular will work)

1 can of creamed corn

1 stick of butter

Boil the potatoes. While the potatoes are boiling, dice up the onion, celery and carrots. (I diced mine up really well using a chopper, because I don't like the texture of celery and onions.) Saute the onion, celery and carrots using 2 tbsp. of the butter until they are soft. When the potatoes are ready, drain most of the water, leaving approximately an inch in the bottom of the pot with the potatoes. Add the onion, celery, carrots, half and half, chicken broth, cheez whiz, creamed corn (do not drain) and butter to the potatoes. Stir. When the cheese is melted, the soup is ready, but it's best if it simmers for a little while.

Since David must have meat with every meal, I fried and crumbled some bacon to put in his bowl. I also added a little shredded cheddar to each bowl...it was delicious! The recipe makes enough that you'll have left overs for a few meals...perfect for a busy week!