6 c cubed peeled potatoes 5 c water 2 c chopped onions 1/2 c chopped celery 1/2 c thinly sliced carrots 1/4 c butter, cubed 4 tsp chicken bouillon granules or 2 vegetable bouillon cubes or beef 2 tsp salt 1/4 tsp pepper 1 can (12 oz) evaporated milk 3 tbs minced fresh parsley minced chives (optional)

1. In a 5 qt slow cooker, combine the first 9 ingredients. Cover and cook on low for 7-8 hrs or until the vegetables are tender.
2. Add milk and parsley. Cover and cook for 30 min. or longer or until heated through.
3. Garnish with chives, if desired.