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Ingredients
6 Cups potatoes, peeled and cubed
5 Cups water
2 Cups onion, chopped
1/2 Cup celery, chopped
1/2 Cup carrots, thinly sliced
1/4 Cup butter or margarine
4 Teaspoons chicken bouillon granules
2 Teaspoons salt
1/4 Teaspoon pepper
12 Ounces evaporated milk
3 Tablespoons fresh parsley, chopped
Snipped chives (optional), for garnish
Instructions
In a large slow cooker, combine the first nine ingredients. Cover and cook on HIGH for 7 hours or until the vegetables are tender. Add milk and parsley; mix well. Cover and cook 30 to 60 minutes longer or until heated through. Garnish with chives if desired.