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Ingredients:
- 5 cups cubed peeled potatoes
- 5 cups water
- 2 cups finely chopped onions
- 1 cup chopped celery
- 1 cup sliced carrots
- 1/4 cup butter
- 4 tsps. chicken bouillon granules or equivalent chicken base
- 2 tsps. salt
- 1/4 tsp. ground black pepper
- 1 can (12 oz) evaporated milk (fat free is fine)
- 3 tablespoons chopped fresh parsley
- 3 to 4 tablespoons chopped fresh or frozen chives chives
Preparation:
In a large slow cooker/Crock Pot, combine the first nine ingredients. Cover and cook on HIGH for 7 hours or until vegetables are tender. Add milk, parsley and chives, mix well. Cover and cook 30 to 45 minutes longer, or until heated through. Makes about 3 quarts.
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