6 c. cubed peeled potatoes
5 c. water
2 c. chopped onion
1/2 c. chopped celery
1/2 c. thinly sliced carrots
1/4 c. butter
4 tsp. instant chicken bouillon granules
2 tsp. salt
1/4 tsp. pepper
12 oz. evaporated milk
3 tbsp. chopped fresh parsley

In a large slow cooker, combine the first 9 ingredients. Cover and cook on high for 7 hours or until vegetables are tender. Add milk and parsley; mix well. Cover and cook 30 minutes longer or until heated through.