Potato Soup

If you are interested in some comfort food, this one’s for you!

Potato Soup

  • 6 medium potatoes, peeled and diced
  • 1 medium onion, finely chopped
  • 1 (8oz) package cream cheese
  • 1/2 stick butter or margarine
  • 1 can cream of mushroon soup
  • 1 can cream of celery soup
  • 1 cup milk
  • 1 tsp garlic salt
  • salt and pepper to taste

In a large sauce pan cook potatoes & onions in only enough water to cover.  When they are tender (but not mushy) add cubes of cream cheese. Remove from heat and stir until cream cheese is melted. Add butter, soups, milk & seasoning. Heat to serving temperature.

May be topped with graded cheese, bacon bits (I like to make fresh bacon bits) & or chopped green onions.


When my Aunt Charlotte made this she cooked the onions in the butter first and then picked up the recipe from there. My Dad suggested cooking the potatoes in chicken broth rather than water, so I might try that next time I  make this, but it’s quite tasty prepared according to this recipe.

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