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. chop

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.
 
 
 "I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: