6 - 7 med. potatoes, peeled and diced
1/2 to 3/4 stick of butter
1 can cream of celery soup
1 can cream of mushroom soup
1 med. finely chopped onion
1 1/2 cup milk (add more if thinner consistency is desired)
1 tsp. garlic salt
1 (8 oz.) pkg. cream cheese
salt and pepper to taste

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