8-10 potatoes
1 tsp garlic salt
1 can cream of celery
2 cans cream of chicken
1 stick butter
1 (8 oz.) pkg. cream cheese
1 soup can milk (or evaporated milk) per can of soup
Salt
Pepper
Peel, chop into cubes and boil potatoes with garlic salt until tender and drain. Combine soups and 3 soup cans of milk with butter and cream cheese. Stir on low heat until melted and blended. Gently stir on potatoes and simmer until thoroughly heated. Salt and pepper to taste.
