Potato Soup - cooking recipe

Ingredients

6 potatoes, scrub and cut into bite-size pieces
2 medium onions, chopped
5 c. water
2 Tbsp. parsley flakes
fresh ground pepper
1 carrot, scrub and slice
4 chicken bouillon cubes
1 Tbsp. salt (or Cavender's Greek seasoning)
1/3 c. margarine

Preparation

Put all into a crock-pot for 10 to 12 hours on low or 3 or 4 hours on high.
If you want to speed up the process, zap the potatoes, carrot and onion in the microwave and then cook for 2 hours.
During the last hour, stir in one 13 ounce can of evaporated milk.
If you want, mash the potatoes before serving. Top with chives.