Potato Soup - cooking recipe

Ingredients

6 c. cubed peeled potatoes
5 c. water
2 c. 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 (12 oz.) can evaporated milk
3 Tbsp. chopped fresh parsley
snipped chives (optional)

Preparation

In a large slow cooker, combine the first nine ingredients. Cover and cook on high for 7 to 8 hours or until the vegetables are tender.
Add milk and parsley; mix well.
Cover and cook 30 to 60 minutes longer or until heated through.
Garnish with chives if desired.