|6 eaches||Potatoes, in bite size pieces 1 tbs parsley flakes|
|2 eaches||Leeks, in bite size pieces|
|2 eaches||Onions, chopped|
|1 each||Carrot, pared and sliced|
|1 each||Stalk celery, sliced|
|1 each||13-ounce can evaporated milk|
|4 eaches||Chicken bouillon cubes|
Put all ingredients except evaporated milk and chives in CROCK-POT.
Cover and cook on Low 10 to 12 hours ( High: 3 to 4 hours). Stir in evaporated milk during last hour. If desired, mash potatoes with masher before serving. Serve topped with chopped chives.
Submitted By EARL SHELSBY On 01-23-95
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