Rafferty Potato Soup: Time to Enjoy this Creamy Potato Goodness!


Life is not about restrictions; it’s about balance. Too much of a good thing CAN hurt you.


Please Note :: There are a million calories and 500 grams of fat in each serving. Do not over-eat, but enjoy every beautiful bite!

Rafferty Potato Soup

This one is officially called “Rafferty PotatoSoup” – supposedly like the soup Rafferty’s (restaurant chain) makes.


  • 6-7 Potatoes (peeled & diced)
  • 1 1/2 sticks of margarine
  • 1 can cream of celery soup
  • 1 1/2 sticks of margarine
  • 1 can Cream of Celery soup
  • 1 can Cream of Mushroom soup
  • 1 Medium Onion, chopped
  • 1 1/2 Cup of Milk
  • 1 tsp. of Garlic Salt
  • 1 8oz package of Cream Cheese
  • salt & pepper to taste


  1. In large soup pot, cook potatoes & onion in enough water to cover. Cook on Medium until tender, then add chunks of cream cheese.
  2. Remove from heat and stir until cheese melts. Add soups, margarine, and spices.
  3. Garnish with shredded cheese, bacon & green onions. Serve hot.


I didn’t read the directions before making this soup, I just threw everything but the potatoes into the pot to warm up before throwing the potatoes in. I also added some bits of celery, something my mom always does that makes soup so much better.

I cooked on LOW heat; ittakes longer for the potatoes to cook, but i love how they soak in all the ingredients.

It’s always better when you slow cook soup, so all the flavors can slowly come out and play. Allow at least 2 hours over low heat. You can put all of this in the crock pot on high heat for probably 2-3 hours or on low heat for 5-6 hours. Stir occasionally; you don’t want your precious meal to burn!

The soup may also look good garnished with some parsley, maybe even some carrot shavings?  I haven’t tried it, but in my mind that would look good!

Add bread, cornbread, whole wheat muffins or biscuits as a side.

Enjoy this beautiful meal!


Rachel is an experienced executive specializing in Internet Startups and Growth Mode Companies. Her career has been spent working hands-on with entrepreneurs to build and grow SaaS products and related services. She's a mom of two boys, married to her college sweetheart, and when not in front of her computer, can be found sweating it out on her yoga mat.


  1. Sherry Rafferty Reply

    This recipe sounds great, I’ll have to try it. I never made

    it with garlic, mushroom or celery soup, but it sounds suburb.

    I think I’ll make some right now!!!!!!!!!!!!!!!!!

    thanks a lot. Sherry

  2. Dawn Wilkes Reply

    Best best best Rafferty Potato Soup. Easy to make and you”ll have to fix more because it’s all gone. You won’t have any leftover to share🥰

  3. Tiffany Daubenspeck Reply

    I’m guessing there was a typo on the recipe? Do I really use 3 sticks of butter and 2 cards of cream of celery soup or is it just 1 can and 1 1/2 sticks of butter? I’m confused, but it sounds really good.

  4. VickiGene Reply

    The soup turned out very well but I won’t use cream of chicken again. Here’s my version of your recipe:

    1 can cream of celery soup (I had to substitute cream of chicken soup)
    1 can cream of mushroom soup
    1 1/2 cups chopped celery
    1 large onion chopped
    1 8-oz pkg cream cheese
    1 stick butter
    1 1/2 c milk
    1/2 t tarragon
    1/2 t thyme
    4 garlic buds minced
    4 cups water

    add all to slow cooker and slow cook while peeling and dicing potatoes
    (do not precook potatoes — allow to gently cook and absorb flavors of other ingredients)

    stir in 8 cups diced potatoes

    restart slow cooker to 3 hours at medium pressure

    taste before adding salt and pepper (added 3/4 t salt and 1/2 t ground pepper)

    garnish with shredded cheese and green onions and chopped crisp cooked bacon


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