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
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.
Tips, Notes, and Variations
Garnish each serving with a dollop of sour cream and chives, if desired.