Rafferty's Potato Soup

Rafferty's Restaurant and Bar Recipe

Serves 4

6-7 medium potatoes, peeled and diced
1/2 stick butter
1 can cream of mushroom soup
1 can cream of celery soup
1 medium finely minced onion
1 1/2 cups milk (add more if you like thinner soup)
1 teaspoon garlic salt
1 (8 oz.) package cream cheese
salt and pepper to taste

In large saucepan boil the potatoes and onion in enough water to cover on medium heat until tender. Add cubes of cream cheese. Remove from heat and stir until cheese is melted. Serve hot. May top with shredded cheese, bacon bits, or green onions. Serve with cornbread.