Peel and slice 5 to 6 medium potatoes.

Chop 1 medium onion.

In a crock-pot, create layers of potatoes, onion, and shredded Cheddar cheese.

Alternate layers until all ingredients are used.

In a bowl, mix 1 can of mushroom soup and 1 can of cream of celery soup.

Add 2 tsp. of paprika to the soup mixture.

Pour the soup mixture evenly over the potato layers in the crock-pot.

Add 1 1/2 to 2 cups of water to the crock-pot.

Season with salt and pepper to taste.

Cook on high for 2 hours, then turn to low.

Cook on low for 2 to 3 hours, or until potatoes are tender.