Potato Soup

If you live anywhere in or near Michigan, you know that it is bitterly cold outside. My thermometer this morning read 5 degrees, it's ridiculous! So, I'm taking matters into my own hands starting with making potato soup.
I had never actually made soup before, but it's so easy! The recipe is below, but know that you can add, subtract or change the quantities of any of the ingredients and I'm sure it would still turn out great! I think next time around i might pick up some spicy sausage to add to it. (Note, this soup makes your house smell really yummy, so go ahead and let it simmer all day!)
10-12 large potatoes, peeled and cubed
10 stalks of celery, cubed
4-6 carrots, cubed
1 large onion, diced
4 cloves garlic, minced
1 teaspoon salt
pepper to taste
1 tablespoon parsley flakes
Apx. 14 ounces chicken broth
8 ounces cream cheese
4-6 slices Velveeta cheese
1/2 cup margarine
Combine the potatoes, celery, carrots, onion, garlic, salt, pepper and parsley flakes in a large pot or crock pot. Add chicken broth and water to cover vegetables. Cook until vegetables are tender.
In a saucepan, combine cream cheese, Velveeta cheese and margarine and stir until melted.
Add melted cheeses and margarine to the vegetables and stir. Continue to simmer until mixed well.
***Note: this recipe freezes really well. Just dish it into freezer-safe containers and then let it cool before actually putting them in the freezer. Reheat slowly over low heat***