Emily's Potato Soup
8oz. of cream cheese
2 cups of milk
1 cup of half-n-half
1 can of cream of celery soup
2-2.5 lbs. of potatos ( I like the baby gourmet potatos)
chives and salt and pepper to taste
I boil my potatoes and peel them. I cut them up into cubes and take 3-4 of the baby potatoes and mash them. This releases the starch and helps to thicken the soup. Add the potatoes to your milk, half n half, cream cheese, celery soup, salt and pepper and chives in a large crock pot. Cook on high for 3-4 hours or low for 6 hours. My family loves to add bacon and cheddar cheese to the top. This is wonderful served with a fresh salad and homemade sour dough bread!