Potato Soup - cooking recipe

Ingredients

6 large potatoes
2 small onions, chopped
4 chicken bouillon cubes
1 Tbsp. parsley flakes
1 Tbsp. salt
5 to 6 c. water
1/2 c. margarine
1/4 tsp. pepper
1 (12 oz.) can evaporated milk

Preparation

Peel and chop potatoes.
Combine onions, bouillon, parsley flakes, salt, water, margarine, pepper and evaporated milk in Dutch oven.
Mix well. Cook on low heat for 2 hours.
Stir occasionally.