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RAFFERTY'S POTATO SOUP 
10 to 12 medium potatoes, peeled and diced
1/2 to 3/4 stick butter
1 c. cream of mushroom soup
1 c. celery soup
1 large finely chopped onion
1 1/2 c. milk (can add more to make thinner)
1 tsp. garlic salt
1 (8 oz.) cream cheese
salt and pepper to taste

In large saucepan, cook potatoes and onion in enough water to cover on medium heat until tender. Add cubes of cream cheese. Remove from heat and stir until cheese is melted. Add soups, butter and spices. Serve hot. Top with shredded cheese, bacon bits or green onion.
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