Ingredients:

5 medium potatoes, diced
3 medium onions, diced
5 cups water
1 tablespoon parsley
1 stalk celery, diced
1 teaspoon salt
Black pepper, to taste
4 cups chicken broth
4 to 5 tablespoons butter
1 (13-ounce) can evaporated milk

Directions:

In a slow cooker, combine potatoes, onions, water, parsley, celery, salt,
pepper, chicken broth and butter. Cook until done — on low heat, 10 to 12 hours,
or on high heat, 3 to 4 hours.

When done, add milk and reheat.

Serve plain or put mixture in blender for a smoother soup. Reheat if
necessary.

Garnish each serving with a dollop of sour cream and chives, if desired.
Makes 8 servings.