Potato Soup - cooking recipe

Ingredients

6 c. cubed, peeled potatoes
5 c. water
2 cups chopped onion
1/2 c. chopped celery
1/2 c. thinly sliced carrots
1/4 c. 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

Preparation

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.