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Submitted by: Susann Minall-Hunter from Spring Hill, FL
Originally shared on the web 05/08/2014

6 potatoes, peeled and diced
2 leeks, chopped
2 onions, chopped
1 carrot, peeled and thinly sliced
4 c. water
1/2 t. pepper
4 cubes chicken bouillon
2 10-3/4 oz. cans cream of mushroom soup
1 T. dried parsley
2 T. butter
12-oz. can evaporated milk
Garnish: chopped fresh chives

Combine all ingredients except evaporated milk and garnish in a large slow cooker. Cover and cook on low setting for 8 to 10 hours, or on high setting for 3 to 4 hours. Stir in milk during the last hour. Serve garnished with chives. Makes 6 servings.