Crock-Pot Potato Soup - cooking recipe

Ingredients

6 potatoes, pared and cubed to bite size
2 leeks, washed and cut to bite size
2 medium onions, chopped
2 carrots, pared and sliced (I use more)
4 chicken bouillon cubes
1 Tbsp. parsley
5 c. water
1 tsp. salt (I omit, the bouillon cubes are salty enough for me)
pepper to taste
1/3 c. oleo
1 (13 oz.) can evaporated milk
chopped chives

Preparation

Put all ingredients into 5-quart crock-pot (except for the milk and chives).
Cook on low for 10 to 12 hours.
Stir in milk the last hour.
Top with chives when you serve.
Keeps 1 week in refrigerator.