Melt the butter in a large pot and add the crushed red pepper, stir for a moment. Add the onion, celery, carrot, garlic powder, and salt & pepper.
While the onion mixture is cooking, peel and dice the potatoes. You should have 4 - 5 cups of diced potato. Add the potatoes to the pot and stir well. You can add more salt & pepper at this point.
Add the chicken broth and bring to a boil. Reduce heat and cook until potatoes and carrots are fork tender.
Once the potatoes and carrots are done, add the evaporated and whole milk. Stir and cook until milk is heated. Add 1 tablespoon or so of parsley if you wish. Serve.