4 lg. potatoes
1 tbsp. salt
1 tbsp. pepper
1 lg. celery stalk
16 oz. soft Philadelphia cream cheese
16 oz. real sour cream
6 green onions, including stems
1 stick real butter
1 1/2 c. milk
1 tsp. paprika

Peel and cube potatoes into small pieces. Clean and dice celery. Place celery, potatoes, butter, salt and pepper in soup pot and cover with water. Cook until tender, preferably most of the water is evaporated. Add milk, sour cream, Philadelphia cream cheese and paprika. Turn heat down to simmer. Stir continually until cream cheese dissolves. When hot, add chopped green onions and bring to simmer and serve.