6 Potatoes, peeled and cut into bite-sized pieces
2 leeks, washed and cut into bite-sized pieces
2 onions, chopped
1 carrot, pared and sliced
1 stalk celery, sliced
4 vegetable bouillon cubes
1 tablespoon parsley flakes
5 cups water
2 teaspoons salt
pepper to taste
1/3 cup margarine
13 oz non dairy creamer

Prepare the night before or very early in the morning.  Put all ingredients except creamer in Crock Pot.  Cover and cook on low 10 to 12 hours.  Stir in creamer during last hour.  Or cook on high for 3-4 hours.