Ingredients

6 c diced, peeled potatoes

5 c water

2 c diced onions

1/2 c diced celery

1/2 c chopped carrots

1/4 c margarine or butter

4 tsp chicken bouillon granules

2 tsp salt

1/4 tsp pepper

12-oz can evaporated milk

3 T chopped fresh parsley

8 oz cheddar or Colby cheese, shredded

Preparation

  1. Combine all ingredients except milk, parsley and cheese in slow cooker.
  2. Cover. Cook on High 7-8 hours or until vegetables are tender.
  3. Stir in milk and parsley. Stir in cheese until it melts. Heat thoroughly.