INGREDIENTS
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6 cups russet potatoes peeled and diced potatoes (I used 4 extra large potatoes)
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1 leek, sliced
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2 carrots, sliced
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2 celery stalks, sliced
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1 small white onion, diced
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1 Tbsp. dried parsley
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1/4 tsp. pepper
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4 chicken bouillon cubes
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1/3 cup salted butter
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1 (14-oz.) can evaporated milk
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5 cups water
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salt to taste (I added 1/2 tsp. at the end of the cooking time)
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Chives for serving