No-Fuss Potato Soup

6 cups diced, peeled potatoes
5 cups water
2 cups diced onions
1/2 cup diced celery
1/2 cub chopped carrots
1/4 cup margarine, or butter
4 tsp chicken bouillon granules
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 (this takes my slowcooker only 5 or 6 hours on high)
3. Stir in milk and parsley. Stir in cheese until it melts. Heat thoroughly