4 c. peeled, diced potatoes
2 c. peeled, diced carrots
1/2 c. diced onion
Chicken bouillon cubes
Water
1 can evaporated milk

Place vegetables in crockpot. Dissolve bouillon in hot water (about 4 cups water and 4 bouillon cubes). Cover vegetables with bouillon. Cover and cook on low 8 hours. Before serving, add 1 can evaporated milk. Individual servings may be garnished with a small amount of butter and a sprig of fresh parsley.