In this one you can just use boxed chicken broth or stock instead of the water and bouillon granules - your choice. Be careful with the amount of salt.  Potatoes do take some of the saltiness away - just taste before adding too much. Also you can use an immersion blender after the milk mixture is heated if a more creamy consistency is desired.

No Fuss Potato Soup

6 cups diced, peeled potatoes
5 cups water
2 cups diced onions
½ cup diced celery
½ cup chopped carrots
¼ cup margarine or butter
4 teaspoons chicken bouillon granules
2 teaspoons salt
¼ teaspoon pepper
12 oz. Can evaporated milk
2 tablespoons chopped fresh parsley
8 oz Cheddar or Colby cheese, shredded

Combine all ingredients except milk, parsley and cheese in slow cooker.  Cover.  Cook on for High 7-8 hours, or until vegetables are tender.  Stir in milk and parsley.  Stir in cheese until it melts.  Heat thoroughly.

Variations:  For added flavor, stir in 3 slices bacon, browned until crisp and crumbled.  Or top individual servings with chopped chives.