4 to 5 potatoes, peeled and cubed
1 (10 oz.) can cream of celery soup
1 (10 oz.) can cream of chicken soup
1 1/4 cups water
4 2/3 cups milk
1 (6 oz.) package instant potato flakes

GARNISH:

shredded cheddar cheese
sliced green onions
crumbled bacon

Combine potatoes, soups and water in a slow cooker. Cover and cook on HIGH setting until potatoes are tender, 2 to 3 hours.

Stir in milk; add potato flakes to desired consistency, stirring constantly. Cover and cook on HIGH setting an additional 2 to 3 hours longer.

Spoon into bowls to serve; top with garnishes.

Serves 4 to 6.

Submitted by: Judy Brannock