Potato Soup with Leeks
By: Kate Opatz
Published: Friday, December 10, 2010 - 1:02am

Ingredients




6 Potatoes, peeled and cut into bite-size pieces
2 Leeks, washed and cut up in small pieces
2 Onions, chopped
1 Carrot, pared and sliced
1 stalk celery, sliced
4 Chicken bouillon cubes
1 tablespoon Parsley flakes
5 cups Water
1 tablespoon Salt
Pepper
 cup Butter or margarine
1 can (13-ounce) evaporated milk
Chopped chives

Preparation

1 Put all ingredients in cooker except evaporated milk and chives. Cover and cook on low 10-12 hours or high 3-4 hours. Stir in evaporated milk with masher before serving. Serve topped with chopped chives.