Ingredients

5 C. cubed peeled potatoes
5 C. water
2 C. finely-chopped onions
1 C. chopped celery
1 C. sliced carrots
1/4 C. butter or margarine
4 tsp. chicken bouillon granules
2 tsp. salt
1/4 tsp. freshly ground black pepper
1 can evaporated milk-12 oz.
3 Tbsp. chopped fresh parsley
2 Tbsp. chopped chives

Cooking Instructions

In a large crock pot, combine the first nine ingredients. Cover and cook on high for 7 hours or until vegetables are tender. Add milk, parsley and chives. Mix well. Cover and cook 30 to 40 minutes longer until heated through.
 
 
 For you shall go out in joy and be led forth in peace; the mountains and the hills before you shall break forth into singing, and all the trees of the field shall clap their hands.(Isaiah 55:12)