Potato Vegetable Cheese Soup

3 cups potatoes, peeled and cubed
1 package frozen California Blend vegetables
3 cups milk
1 pound American Cheese, cubed
3 Tbsp butter
Salt and pepper

Place potatoes and vegetables in large saucepan with 4 cups water. Bring to boil, reduce heat, simmer until tender and drain. Add milk and bring to a simmer. Add cheese, butter, salt and pepper, stirring until cheese is melted.