Ingredients:
* 6 cups cubed peeled potatoes
* 5 cups water
* 2 cups chopped onion
* 1/2 cup chopped celery
* 1/2 cup thinly sliced carrots
* 1/4 cup butter, cubed
* 4 teaspoons chicken bouillon granules or 2 vegetable bouillon cubes
* 2 teaspoons salt
* 1/4 teaspoon pepper
* 1 can (12 ounces) evaporated milk
* 3 tablespoons minced fresh parsley
* Minced chives, optional
Directions:
In a 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on high for 7-8 hours or until the vegetables are tender.
Add milk and parsley; mix well. Cover and cook 30-60 minutes longer or until heated through. Garnish with chives if desired. Yield: 8-10 servings (about 3 quarts).
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