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.