Ingredients
| 6 | cups potatoes, peeled and cubed |
| 5 | cups water |
| 2 | cups chopped onion |
| 1/2 | cup chopped celery |
| 1/2 | cup sliced carrots |
| 1/4 | cup butter |
| 4 | teaspoons chicken bouillon |
| 2 | teaspoons salt |
| 1/4 | teaspoon pepper |
| 12 | ounces evaporated milk |
| 3 | tablespoons chopped parsley |
Instructions
Combine all ingredients in a large slow cooker. Cover and cook 7 hours or until the vegetables are tender.
