COUNTRY POTATO SOUP
from Daily Recipes

INGREDIENTS:
5 cups water
1/3 cup butter
1 Tbsp. parsley flakes
5 rounded tsp. chicken bouillon
1 tablespoon salt
pepper to taste
6 potatoes, peeled & cubed
1 stalk celery ~ sliced
2 onions, chopped
1 to 3 large carrots, peeled and diced
1 13-ounce can evaporated milk
crumbled bacon

DIRECTIONS:
Put all ingredients except evaporated milk into crock-pot. Cook on high 4 hours or on low for 8 hours. Add milk last 2 hours.
Stovetop method
Put water, butter, parsley flakes, bouillon, salt and pepper into large pot and get heating while you prepare the potatoes.
When you put them in the boiling water, start timing: boil 20 minutes. Add celery, carrots and bacon 5 minutes after the potatoes go in. Once potatoes are done pour in the can of evaporated milk, and you've got a delicious dinner!
For thicker soup, before pouring in milk, mix about 1/2 cup of cornstarch with enough cold water to make it pourable, and slowly stir that into the boiling soup. It will thicken quickly, than add the milk.