Potato Cheese Soup

10-12 medium-size potatoes, peeled and cubed

2 onions, chipped
1 lb. mild Mexican Velveeta cheese
2 cubes margarine (don't need this much)
2 carrots, sliced (I used baby carrots the last time)
2 stalks of celery, sliced
1 large can evaporated milk
optional: chicken broth

Cover potatoess, carrots, and celery with water in a stockpot and cook until soft. Then drain most of juice off. In a separate pan, sautee onions in margarine. ADd onions to potatoes and vegetables in stockpot and add water to the top of potatoes (or chicken broth). Now add cheese and milk and heat until cheese melts.