6 potatoes, peeled and chopped (I cut them in pretty small pieces)
2 leeks, chopped or one medium onion
2 carrots, chopped
1 stalk celery, chopped
4 cubes chicken bouillon
1 tablespoon parsley flakes
5 cups water
1 tablespoon salt
1/3 cup butter
chives, chopped to taste
12 oz. can evaporated milk
Place all ingredients, except chives and milk, in a 4 quart slow cooker. Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours. Stir in milk and chives during last hour of cooking. Makes 8 to 10 servings.
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