Rafferty's Potato Soup

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.