6 potatoes
2 leeks
2 onions
1 carrot
1 stalk celery
1 tbsp. parsley
4 chicken bouillon cubes
5 c. water
1 tbsp. salt (optional)
1 tsp. black pepper
1/3 c. butter
1/3 c. instant tapioca
1 (13 oz.) can evaporated milk

Cut potatoes into 1/2 inch pieces. Chop all other vegetables. Put into crock pot. Add all ingredients, except evaporated milk. Stir thoroughly. Cook on low 10-12 hours, stirring occasionally (tapioca will clump, otherwise). During last hour, stir in evaporated milk.