Step 1

Cut peeled potatoes into 1/2-3/4 chunks and place in a large dutch oven or saucepan. Cover with water.

Step 2

Cook until fork tender, about 15-20 minutes. Drain and leave in strainer. Remove about 1/2 of the potatoes and mash. This will add a bit more thickness to the soup.

Step 3

In the same pan, melt butter and add chopped onions and celery. Saute for about 8-10 minutes until celery is soft and onions are translucent.

Step 4

Sprinkle with flour, stir and cook for a minute or so.

Step 5

Gently pour vegetable broth into pan along with heavy cream, salt and pepper and seasoning.

Step 6

Cook over low/medium heat until hot then add velveeta and cheddar cheese. Stir.

Step 7

Once cheese has melted, add in the potatoes that have been mashed, stir and then add the remaining potato chunks to the liquid.

Step 8

Continue on a low heat until ready to serve.

Step 9

Top with additional cheese if desired.