10 to 12 med. potatoes, thinly sliced
1 lg. onion, thinly sliced
1 tbsp. salt
2 tsp. pepper
1 1/2 oz. cream cheese, softened
8 oz. sour cream

Cook sliced potatoes and onions in 3 quarts water until tender (approximately 1 hour) with salt and pepper. Stir in sour cream and cream cheese. Simmer until well blended. (You may use masher to mash potatoes for a very smooth soup, if desired.) Soup will thicken as it sets.