4 to 5 lb. potatoes
2 cans cream of celery soup
1 can Cheddar cheese soup
1 can evaporated milk
1 stick butter
10 slices Velveeta cheese

Peel, slice and cook potatoes until done. In saucepan, mix soups, milk and butter. Heat to a boil, stirring constantly. Put potatoes in crock-pot and pour mixture over potatoes. Stir. Lay Velveeta cheese on top. Cook for about 1 hour.