Potato Soup

[Roxy]

Potato Soup:

6-7 potatoes, diced

1 small onion, diced

Garlic, chopped

Water-Just to cover

1-(8-oz.) pkg. Cream Cheese

1 tsp. Garlic Salt

Pepper to taste

Celery, cut into small chunks

1 can Cream of Mushroom Soup

1 can Cream of Celery Soup

1-1/2 cups milk

1/2 stick butter

Bacon

Shredded Cheddar Cheese

Freeze bacon, cut into thick chunks and thaw when ready to make this. Frozen bacon is easier to cut.

Fry bacon while potatoes are cooking; drain grease. Save some bacon to garnish soup bowl.

Cut potatoes lengthwise and cut in chunks; dice onions, and cut celery into chunks.

Place potatoes, onions and garlic in Dutch oven and add water- just to cover.

Add Garlic Salt and Pepper to taste.

Cook potatoes until tender and add cut Cream Cheese into the Dutch Oven without draining the water; stir until creamy.

Add butter and Garlic Salt, pepper and soups; gradually pour in milk.

Add cut up bacon.

Increase heat and take out some of the potatoes and mash with potato masher. Add back to pot and simmer.

Serve in bowls with crumbled bacon, Shredded Cheddar Cheese and Saltine Crackers on top.