1/2 c. celery slices
1/4 c. chopped onion
2 tbsp. butter
1 (8 oz.) pkg. Philadelphia cream cheese, cubed
1 c. milk
2 c. chopped cooked potatoes
1/2 c. water
2 tbsp. Kraft grated Parmesan cheese
1/2 tsp. dry mustard
1/2 tsp. salt
Dash of pepper

Saute celery and onions in butter. Add cream cheese and milk; stir over low heat until cream cheese is melted. Stir in remaining ingredients; heat thoroughly. Eight 1/2 cup servings.