Nacho Potato Chowder

Nacho Potato Chowder 4 cups peeled, diced potatoes 2 celery ribs, chopped 1/4 cup chopped red onion 1 teaspoon minced garlic 4 cups water 1/2 teaspoon salt 1/2 teaspoon pepper 1 - 10 3/4 ounce can fat free cream of mushroom soup 1 - 10 3/4 ounce can nacho cheese soup 1 cup shredded cheese 1/2 cup chopped ham 1/4 cup instant potato flakes 1/2 cup bacon bits Combine the water, potatoes, celery, onion, and garlic in a large saucepan. Bring to a boil. Simmer until the vegetable are tender. Stir in the salt, pepper, and two cans of soup. Add the ham and cheddar cheese and stir until melted and smooth. Add the potato flakes to thicken it slightly and to add a bit more potato taste. Serve hot. Top with bacon bits if desired. Makes 8 servings.