Creamy Cheesy Potato Soup031910

4 c. diced white potatoes
1/2 c. chopped celery
1/4 c. chopped onion
1/4 c. chopped parsley
4 c. water
1 tsp. salt
1/2 tsp. celery salt
1/8 tsp. freshly ground pepper
1 c. whole milk
1 c. evaporated milk
3 tbsp. butter
4 oz. Cheddar cheese, grated
6 slices Velveeta cheese

Combine the vegetables, water and seasonings in a pot and boil until tender but firm. Drain water from potatoes. Add the milk and bring to just under the boiling point. Add the cheeses and butter and stir over a very low heat just until cheeses and butter are melted. Also stir gently as not to mash your potato chunks. Serve garnished with fresh parsley if desired.