Rafferty’s Creamy Potato Soup
“Comfort” comes in many forms. For me, food is one of them. This soup, that Jim and Marla Huskey brought over while I was sick, was the best I have ever tasted. I was almost “healed” by the first bite! LOL! You will love it!!
RAFFERTY’S CREAMY POTATO SOUP
From Marla Huskey
7-8 medium potatoes, peeled and diced
1 medium onion or scallions – chopped
1 (8 oz.) cream cheese, cubed
1 can cream of mushroom soup
1 can cream of celery soup
1/2 – 3/4 stick butter
1 1/2 cups milk, adding more for thinner soup
1 tsp. garlic salt
salt and pepper, to taste
1. Cook potatoes and onion in enough water to cover (no more) on medium heat until tender. Do not drain.
2. Remove from heat; add cream cheese and stir until cheese is melted.
3. Add back to heat and stir in remaining ingredients.
Serve hot.
Top with shredded cheese, bacon bits, and chives, if desired.
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