Ingredients
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6 cups potatoes, diced
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5 cups water
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1/2 cup diced celery
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1/4 cup margarine or 1/4 cup butter
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2 teaspoons salt
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1/4 teaspoon pepper
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12 ounces evaporated milk
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3 tablespoons chopped fresh parsley
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8 ounces shredded cheddar cheese or 8 ounces colby cheese
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2 cups diced onions
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1/2 cup chopped carrot
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4 teaspoons chicken bouillon granules
Instructions
- Combine all ingredients except milk, parsley, and cheese in slow cooker.
- Cover. Cook on high 7-8 hours, or until vegetables are tender.
- Stir in milk and parsley.
- Stir in cheese until it melts.
- Heat thoroughly.