Last night our low was less than 3 degrees and our high was about 24 here in the Reno, Nevada area, so it was definitely a night suitable for soup.
6 potatoes, peeled and cut into bite size pieces
2 onions, chopped
1 carrot, pared and sliced
1 stalk celery, sliced
4 chicken bouillon cubes
1 TBL parsley flakes
5 cups water
1 TBL salt
1/3 cup butter
1- 13 ounce can evaporated milk
Put all ingredients in crockpot, except evaporated milk and chives.
Cover and cook on low 10 -12 hours. (High 3 or 4 hrs.)
Stir in milk during last hour. If desired, mash potatoes with masher
before serving. Serve topped with chopped chives.
My 13 year old, Serena is a cheddar cheese lover, she loves shredded cheese on top of her potato soup.