RAFFERTY'S POTATO SOUP
Source: Evansville Courier & Press, Food & Dining by Anne Schleper, Tri-State Tastes; December 11, 2005

6 to 7 potatoes, peeled and diced
1 medium onion, diced
water
1 (8 ounce) package cream cheese
1/2 to 3/4 stick butter
1 can condensed cream of mushroom soup
1 can condensed cream of celery soup
1/2 cup milk
1 teaspoon garlic salt

In a large saucepan, cover potatoes and onion with water and cook until tender. Do not drain.

Add cream cheese and stir until melted.

Add butter and stir until melted.

Add soups, milk, and garlic salt. Stir until blended. May add more milk if desired.

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POTATO SOUP LIKE RAFFERTY'S
Adapted from source: gbrum

This is a recipe that was given to me that is supposed to be the recipe for Rafferty's Potato Soup... My family loved it...

6 to 7 potatoes, peeled and cubed
1 small chopped onion or onion flakes (optional)
water
1 (8 oz.) pkg. cream cheese, cut in cubes
1 1/2 cups milk
1 can condensed cream of mushroom soup
1 can condensed cream of celery soup
1/4 cup (1/2 stick) butter
1 tsp garlic salt
toppings of your choice: shredded cheese, bacon bits, etc.

Cover the potatoes and onion with water and cook until tender (don't drain).

When potatoes are tender, add 8 ounces of cream cheese; stir until creamy.

Add milk, soups, butter, and garlic salt. Cook a little longer.

You may serve it with shredded cheese, bacon bits, etc. on top.