6 potatoes, peeled, cut up
2 onions, chopped fine
1 carrot, grated
1 celery stalk
1/2 c. butter
1 can evaporated milk
5 c. water
4 chicken bouillon cubes
Parsley flakes
1 tbsp. salt
Dash of pepper

Put everything together in 6 quart crock pot. Stir well, cover and cook 10 to 12 hours on low. (If a 2 quart pot, reduce recipe by half.)