6 potatoes, cubed 2 carrots, sliced (I use baby carrots) 2 celery stems, sliced 2 onions, diced 6 hard boiled eggs, sliced 1 Tbsp. parsley flakes Salt and Pepper to taste 5 c. water 4 chicken bouillon cubes 13 oz. can evaporated milk 1/4 c. fresh 2% milk 1/3 c. butter, softened
Combine all ingredients together in your large saucepan except for the milk and butter. Cook over medium heat for 40 minutes, covered. Add milk and butter and simmer for 30 additional minutes on low heat. Serve warm.