Cheesy Potato Soup - cooking recipe

Ingredients

6 potatoes, peeled and chopped
2 leeks, washed and chopped
2 onions, chopped
1 carrot, pared and chopped
1 stalk celery, chopped
4 chicken bouillon cubes
1 Tbsp. parsley flakes
4 c. water
1 1/2 tsp. salt
pepper (pinch)
2 Tbsp. butter
1 can evaporated milk
1/2 lb. Velveeta (approximately)

Preparation

Put all ingredients in crock-pot, except evaporated milk and cheese.
Cover and cook on low for 10 to 12 hours.
Add cheese and evaporated milk in the last hour.