Categories: Potato, Soup

Ingredients

• • 5 potatoes, peeled and cut in cubes
• • 3 stalks celery, washed and sliced
• • 2 large carrots, peeled and sliced
• • 1 small onion, chopped

Directions

1. Cover vegetables with water. Add ½ teaspoon salt. Bring to a boil, cover and simmer until veggies are tender. Drain water except about 1 cup.

2. Add milk and/or evaporated milk to cover veggies, 1 Tablespoon butter, cubed ham (desired amount). Season with salt, pepper.

3. Slowly return to a boil—when boiling, thicken with corn starch, stirring constantly. Serve hot with grated cheese on top.

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