Ingredients
6 cups cubed peeled potatoes5 cups water2 cups chopped onions1/2 cup chopped celery1/2 cup thinly sliced carrots1/4 cup butter, cubed4 teaspoons chicken bouillon granules or 2 vegetable bouillon cubes2 teaspoons salt1/4 teaspoon pepper1 can (12 ounces) evaporated milk3 tablespoons minced fresh parsleyMinced 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.
