Crock Pot Potato And Leek Soup (Vichyssoise) - cooking recipe

Ingredients

6 potatoes (I used the ones with the thin skin)
2 leeks
2 onions
1 carrot
1 stock celery
4 cups water
1 1/2 teaspoons salt
4 chicken bouillon cubes
1 (14 1/2 ounce) can cream of mushroom soup
1 (14 1/2 ounce) can cream of celery soup
1 tablespoon parsley flakes
2 tablespoons butter
13 ounces evaporated milk
chopped chives (for garnish)

Preparation

Cut all the above vegetables into bite size pieces.
Put all the ingredients into the crock pot except the milk and chives.
Cover and cook on high for 3-4 hours. You could also cook this for 10-12 hours on low if you prefer.
Stir in the milk during the last hour of cooking.
Serve with chopped chives as a garnish.
Bon Appetit.