From the Kitchen of:  Bonnie

Source:  Taste of Home's Quick Cooking

 

6	cups	cubed peeled potatoes
5	cups	water
2	cups	chopped onion
1/2	cup	chopped celery
1/2	cup	thinly sliced carrots
1/4	cup	butter or margarine
4	tsp.	chicken bouillon granules
2	tsp.	salt
1/4	tsp.	pepper
1	can (12 oz.)	evaporated milk
3	tbsp.	chopped fresh parsley
		snipped chives, optional

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 - 60 minutes longer or until heated through.
Garnish with chives if desire.

Yield:  8 - 10 servings (about 3 quarts)