Ingredients
6 cups cubed peeled potatoes
5 cups water
2 cups chopped onions
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
Preparation
In a 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 7-8 hours or until the vegetables are tender.
Add milk and parsley. Cover and cook 30 minutes longer or until heated through. Garnish with chives if desired. Yield: 8-10 servings (about 3 quarts).
