"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Rafferty's Potato Soup Recipe

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This recipe for Rafferty's Potato Soup, by , is from Breaking Bread Together (2nd Edition), one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shirley Guthrie
Added: Tuesday, July 13, 2010


1 mediums onion, chopped
15- 16 potatoes, peeled and cubed
1 8 oz. package cream cheese
1 can cream of mushroom soup
1 can cream of celery soup
1 1/2 c. milk, or more
1/2 stick butter
2 t. garlic salt
salt and pepper to taste

Boil potatoes and onions in a large pot, with just enough water to cover potatoes, until barely tender. Remove from heat. Cube cream cheese and add to potatoes; stir until melted. Add soups, milk and butter. Return to low heat. Stir until soups are dissolved. Add seasonings. Serve with shredded cheese, bacon bits, and chives.

Personal Notes:
This makes a very large pot; I reduce ingredients by one-half when making for a family of four.




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