Creamy Potato Soup

6-7 medium potatoes, peeled and diced
water
1 pckg. (8 oz.) cream cheese, low fat is fine
1 stick butter
1 can cream of mushroom soup, reduced fat is fine
1 can cream of celery soup, reduced fat is fine
1 Cup milk, skim is fine
Garlic Salt & Pepper to taste

Place the diced potatoes in a large soup pot, add only enough water to cover them. Cook until tender - not mashy though. Remove from heat and add the cream cheese (cube it first), stir until melted. Then add the butter (sliced) and stir until melted. Return to med/low heat and add the canned soups. Stir until well blended then add the milk. Add Garlic Salt (about 1-2 tsp.) and pepper (1/2 tsp.) to taste. Simmer to return the soup to a serving temperature and mix the flavors. Enjoy! This is really good with your favorite baked potato toppings sprinkled in your bowl too (bacon bits, cheese, brocolli, etc.)

Number of Servings: 10

Recipe submitted by SparkPeople user CALICOK8.