Ingredients

6 Cups Cubed Peeled Potatoes
5 Cups of Water
2 Cups Chopped Onion
1/2 Cup Chopped Celery
1/2 Thinly Sliced Carrots
1/4 Oleo
4 Teaspoons Chicken Bouillon Granules
2 Teaspoons Salt
1/4 Teaspoon Pepper
1 Can (12 Ounces) Evaporated Milk
3 Tablespoons Chopped Fresh Parsley

Directions

In a large slow cooker, combine the first nine ingredients. Cover and cook on high for seven hours or until vegetables are tender. Add milk and parsley. Mix well. Yields 8 to 10 servings.

Notes