CROCK-POT POTATO SOUP
8 to 10 potatoes
2 carrots
1/2 onion
1 stalk celery
4 chicken cubes (4 Tbsp.)
1 Tbsp. parsley
4 c. water
1 Tbsp. salt
pepper
1/4 c. butter
1 (13 oz.) can evaporated milk
Peel and cut potatoes into small pieces. Slice carrots.
Combine all ingredients except evaporated milk. Cook on high
in crock-pot 45 minutes. Then cook 10 to 12 hours on low.
Stir in evaporated milk the last hour.