Tater Soup

8 medium russet potatoes, peeled and diced
1/4 c white onion, finely diced
1 - 8 oz package cream cheese, softened
1/4 c (1 stick) butter
1 1/2 c milk
1 can cream of mushroom soup
1 can cream of celery soup
1 t garlic powder
1 t salt
grated cheddar cheese, bacon bits, and chives for garnish if desired
salt and pepper to taste

In large pot with heavy bottom, add potatoes and onion with just enought water to cover. Cook over medium heat until potatoes are tender and beginning to fall apart. Add cream cheese (in clumps) and stir well until completely melted. Add butter, milk, mushroom and celery soups, garlic, and salt. Cook until butter is melted and soup is heated through.

Ladel into bowls and top with cheese, bacon bits, and chives if desired. Season with pepper and additional salt to taste. Serves 8.

Chef's Note: This soup was so simple to put together, the hardest part was peeling the potatoes! The total time needed for the potatoes to reach the desired consistency is one hour minimum. This soup can be made well in advance and left covered on the stove over extremely low heat for several hours.

Although the recipe claims it serves 8, it's really more like 10 servings. I had enough for several days of lunches and I think it gets better the longer it sits.

Thank you Ann Margaret for sharing this easy and delicious recipe!