Quick New Potato Soup Recipe

Brian brings home what I call the "old folks magazine" a local newsprint called MATURITY JOURNAL,  see what I mean?  Well anyway...he drug another one in the other evening and said,  "How about trying the potato soup recipe in there?"  After looking at it I was certain we would like it and happily rustled it up.  My adaptation of their recipe goes like this.......

Ingredients for Quick Potato Soup:

6 potatoes
1 onion diced
2 stalks of celery diced
2 cloves of fresh garlic chopped fine
1, 8 ounce bar of Cream Cheese
1 undiluted can of cream of mushroom soup
1 undiluted can of cream of cheddar soup
Salt
Pepper
1/2 C. diced crisp bacon or diced ham for garnish if desired

Peel and dice  the potatoes and cover with water.  You want no more than 1/2" of water covering the potatoes.  Add the onion, garlic, and celery.  Salt  the water, cover, and cook about 30-40 minutes until the potatoes are tender.  Do NOT drain!  This recipe does not call for additional liquid.

Add the cream cheese,  and both cans of soup stirring until melted and well blended.  Taste and correct seasoning to taste.  Serve pipping hot with garnish if desired.

We were raised on Campbell's soup and love cream of mushroom soup.  So if you like things made from their soups you will love this one, we did.  I will make this again, it is sure to be a "do again" as my daughter-in-law says!