6 potatoes, chopped
2 leeks, sliced
2 onions, chopped
1 carrot, sliced
1 stalk celery, sliced
4 chicken bouillon cubes
1 tbsp. parsley flakes
4 c. water
1 1/2 tsp. salt
Pepper
2 tbsp. butter
1 (13 oz.) can evaporated milk
Chopped chives

Put all ingredients except milk, in large saucepan. Bring to boil, lower heat; simmer until potatoes are tender. Stir in evaporated milk, cook until heated through. Serve topped with chives.