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Submitted by: Jeanne West from Roanoke Rapids, NC
Originally shared on the web 03/24/2011

4 to 5 potatoes, peeled and cubed
10-3/4 oz. can cream of
celery soup
10-3/4 oz. can cream of
chicken soup
1-1/4 c. water
4-2/3 c. milk
6.6-oz. pkg. 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, about 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.