Potato potage

Yield: 4 Servings

Measure Ingredient
½ cup Celery -- sliced
¼ cup Onion -- chopped
2 tablespoons Margarine
1 \N 8 oz package cream cheese
\N \N Cubed
1 cup Milk
2 cups Potato -- chopped and
\N \N Cooked
½ cup Water
2 tablespoons Parmesan cheese -- Grated
½ teaspoon Dry mustard
½ teaspoon Salt
\N dash Pepper

Saute celery and onion in margarine. Add cream cheese and milk; stir over low heat until cream cheese is melted. Stir in remaining ingredients; heat thoroughly.

Recipe By : Monette Carr, State Fair of Texas Prizewinning Recipes From:

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