1/2 cup sliced celery
1/3 cup finely diced onion
2 tablespoons margarine
1 (8 ounce) package cream cheese, diced
1 cup milk
1 1/2 cups cubed potatoes
1/2 pound frozen cooked shrimp, thawed and drained
2 tablespoons dry white wine
1/2 teaspoon salt
In a large stock pot saute celery and onions in margarine.
Add cream cheese and milk; and stir over low heat until cream cheese is completely melted.
Add potatoes, shrimp, dry white wine and salt. Heat thorough, stirring occasionally and then serve.