Easy baked potato soup

Easy Potato Soup

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
1/2 stick of butter
salt to taste
pepper to taste
Half a bag of shredded cheddar cheese
6.6-oz. pkg. instant potato flakes
Garnish: shredded Cheddar cheese, sliced green onions, crumbled bacon, sour cream

Combine potatoes, soups and water in a pot. Cover and cook on medium heat until potatoes are tender. Then I pour everything in a blender to make a smooth, then back to pot. Stir in milk and butter; add potato flakes to desired consistency, and 1/2 bag of shredded cheese, stirring constantly. Cover and cook on medium setting an additional 20 minutes. Spoon into bowls to serve; topped with garnishes