Creamy Potato Soup

12 potatoes peeled & cut into small pieces

2 large onions chopped

2 carrots chopped

2 stalks celery diced

2 tblsp parsley

8 cups of water or 8 cups chicken stock

6 chicken bouillon cubes (not needed if using stock)  1 tblsp salt

pepper to taste

1/3 cup butter

2 13 oz cans of evaporated milk

Cook all ingredients except milk several hours on low.  Stir in milk last 1/2 hour.  Partially mash potatoes before serving.  (For thicker soup add small amount of instant potato flakes if needed).  Serve hot, topping with grated cheddar cheese and home made bacon bits.


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