6 medium potatoes , peeled and diced

1 medium onion, finely diced

1 (8 oz.) package cream cheese

l/2 stick margarine

1 can mushroom soup

1 can cream of celery soup

1 to 1-½ cups milk

1 teaspoon garlic salt

Salt, Pepper to taste

In large saucepan, cook potatoes and onion in enough water to cover. When tender (but not mushy) add cubes of cream cheese. Remove from heat and stir until cream cheese melts. Add margarine, soups, milk and seasonings. Heat to serving temperature.

May be topped with grated cheese, bacon bits, and/or chopped green onion

tops.