Creamy Potato Soup (serves 10-12)

• 8-10 large russet potatoes (or about 5 lbs.), peeled and diced into 1-inch cubes
• 1 onion, diced
• 8 oz. cream cheese
• 1 10 oz. can cream of celery soup
• 1 10 oz. can cream of mushroom soup
• salt, pepper, and garlic powder,, to taste
• milk, to thin as desired

In a dutch oven or a large saucepan (at least a 4qt.--preferably a 6qt. for ample room), boil potatoes and onions til fork-tender. DO NOT DRAIN THE WATER. Add cubes of cream cheese to mixture and stir until the cheese melts. To this mixture, add creamy soups. Then add garlic, salt, pepper, and milk, to taste. Serve up the bowls, and garnish with cheddar cheese and green onion.

Seriously, it's that easy. You could saute some carrots, celery, or mushroom and add them in. You could add a cup--or two--of cheddar to the crock, and it would just be lovely. And let’s not forget our dear friend, bacon. Enjoy!