Melissa Giles, Briant Giles, Recipe #11
6 medium sized potatoes, skinned and diced
1 large onion, chopped
1-2 carrots, sliced
4 chicken bouillon cubes
5 cups water
1 Tbsp. Salt
Pepper to taste
1 Tbsp. Parsley flakes (optional)
1 can evaporated milk
Simmer (just below boiling) the above ingredients except the evaporated milk until tender.
Then add the milk and bring to a boil.
Variation: add 1 cup shredded cheddar at the end (I really liked it with cheese).
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