Crockpot Potato Soup

6 cups potatoes peeled and cubed
5 cups water
2 cups chopped onion
1/2 cup chopped celery
1/2 cup thinly sliced carrots
1/4 cup butter or margarine
4 teaspoons chicken bouillon granules
2 teaspoons salt
1/4 teaspoon pepper
12 ounces evaporated milk
3 tablespoons chopped fresh parsley
snipped chives, optional

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

Josh Day
Editor, Crockpot Recipes
http://crockpotrecipes101.com