Lenten Potato Soup

• 12 whole Small Potatoes, Diced
• 6 cups Water
• 1 block Cream Cheese (8 Oz.)
• 1 can (10 Oz. Size) Cream Of Celery Soup
• 2 teaspoons Onion Powder
• 2 dashes Ground Black Pepper
• 1 dash Salt

1. Peel and dice potatoes into 1-inch cubes. Boil in 6 cups of water until fork tender. Reduce heat. Using a fork smash the potatoes against the side of the pot. Smash as much or as little as you prefer. Some like it chuncky, some like it smooth.
2. Add the rest of the ingredients to the water and smashed potatoes. Simmer and stir until everything is melted and creamy. Serve with grated cheese. Also great with crumbled bacon when it's not Lent!
3. Adjust the amount of potatoes and water to suit your tastes. The pepper and salt measurements are also estimates. Season to taste.

potatoes, water, cream cheese, cream of celery soup, onion powder, black pepper, salt

Taken from tastykitchen.com/recipes/soups/lenten-potato-soup/ (may not work)