Crock Pot Potato Soup

6 cups diced, peeled potatoes
5 cups chicken broth
2 cups diced onions
1/2 cup chopped celery
1/2 cup chopped carrots
1/4 cup margarine or butter
2 tsp. salt
1/4 tsp. pepper
12 oz. can evaporated milk
3 Tbsp. chopped fresh parsley
8 oz. cheddar or Colby cheese, shredded

1. Combine all ingredients except milk, parsley, and cheese in slow cooker.
2. Cover. Cook on High 7-8 hours, or until vegetables are tender.
3. Stir in milk and parsley. Stir in cheese until it melts. Heat thoroughly.

Variations:  For added flavor, stir in 3 slices of bacon, browned until crisp and crumbled. Top individual servings with chopped chives.

Contributor: Nancy Herzog