Potato Soup---Slow Cooker

6 cups of cubed peeled potatoes
5 cups of water
2 cups chopped onion
1/2 cup chopped celery
1/2 cup thinly sliced carrots
1/4 cup butter, cubed
4  tsp chicken bouillon granuales or 2 vegetable bouillon cubes (I didn't use these)
2 tsp salt
1.2 tsp pepper
1 can (12 oz) evaporated milk
3 tbsp minced fresh parsley
minced chives, optional

DIRECTIONS:
in a 5 qt slow cooker, combine the first nine ingredients.  Cover and cook on high for 7-8 hours or until vegetables are tender.

add milk and parsley.  Cover and cook 30-60 minutes longer or until heated through.  Garnish with chives.    (note: I also added Brady Street Sprinkle, paprika, and a red pepper seasoning blend)