Pretending It's Cold - Potato Soup

A few weeks ago, it actually felt like fall around here.  Today, it is 80 degrees...but we'll forget about that for now and pretend.  Just imagine, it's a beautiful fall day...just enough chill in the air.  You've had a long day at work and want something warm and comforting for dinner.  So does your family.  What could you make that is quick but definitely has that homemade feel?  I suggest this potato soup!  It is souper (HA! couldn't resist!) easy and very kid friendly.

I made it for D and K the other day.  She refused to eat anything but bread and banana, but he said it was really good.  Even took some left over home to his mom who promptly asked for the recipe.  I like sharing recipes!  :-)  This really only takes as long as the potatoes take to cook; and since you cut them into cubes, that's not really very long.  It does call for jalapenos, but if you don't want the spice, just leave them out.  So, if you're in the South (or southern hemisphere!)...pretend it's cold and try this.  If you're somewhere that actually feels like fall, just enjoy the weather AND the soup! 

Aunt Merle's Potato Soup
5-6 red potatoes (not the tiny ones, the bigger ones)
1 cup chopped onion (about 1 medium onion)
water to cover
2 cans of cream of celery soup (I use 98% fat free)
1 pound Velveeta type cheese (1/2 of the standard block or the whole small block, I used 2% version)
chopped jalapenos to taste
1 oz. jalapeno cheese if you want to add some extra spice

Chop potatoes and onion.  Place in your large stock pot and cover with water.  Bring water to a boil and then cook until potatoes are fork tender.  Meanwhile, cut the cheese into cubes.  When potatoes are ready add the remaining ingredients...do NOT drain the potatoes.  Stir over heat until cheese melts and everything incorporates into a yummy, cheesy, potato soup!  Enjoy!