This soup is great for a cold day.

1 package cream cheese
1 can cream of celery
1 can cream of mushroom
1/2 cup milk
1 stick salted butter
garlic salt, to taste
1 tablespoon pepper (or, to taste)
1 bag shredded cheese
bag of potatoes (small)
1 bag bacon crumbs or can fry fresh bacon crumbs (1/2 pack)
Large stock pot

Dice potatoes. Add just enough water to cover. Let simmer for about 30 minutes, add salt, pepper, butter. Add both cans of soup and cream cheese.

Once potatoes are soft enough, whisk the soup mixture to break them up. Can still be chunky.

Add bacon crumbs once soup has been cooking for 2.5 hours. Corn bread goes great with this and even green onions on top.

Submitted by: Michelle M Pate