Potatoes, cubed (enough to fill a large soup pot half full), approximately 15 lg. potatoes
1 lg. onion, chopped
1 lg. carrot, grated
3 tbsp. fresh parsley, chopped fine
3 cloves fresh garlic, minced
1 1/2 tsp. salt
2 to 3 cans evaporated milk
1 1/2 c. half & half or milk
1/4 c. butter
Salt & pepper to taste

Combine first 6 ingredients in large soup pot. Fill with just enough water to cover. Cover pot and cook until potatoes are almost done. Pour in 2 cans of evaporated milk, taste. If another can of milk is needed, add. Then add half and half (or milk). Bring to a boil. Reduce heat. Cook on low heat for 20 to 30 minutes. Add butter and cook an additional 10 minutes. Salt and pepper to taste.