Leek And Potato Soup

• 2 cups cubed peeled potatoes
• 1 medium leek (white and 1 inch of green portion), thinly sliced
• 1 medium turnip, peeled and cubed
• 1 celery rib with leaves, chopped
• 1/4 cup shredded carrot
• 1/4 cup chopped onion
• 1/4 cup diced fully cooked lean ham
• 1 teaspoon reduced-sodium chicken bouillon granules
• 1 tablespoon butter
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1-1/4 cups fat-free milk
• 3/4 cup fat-free evaporated milk

1. In a large saucepan, combine the first eight ingredients and add enough water just to cover. Bring to a boil. Cook, uncovered, over medium heat for 15-20 minutes or until tender.
2. Meanwhile, in a microwave-safe bowl, microwave butter until melted. Stir in cornstarch, salt and pepper until smooth. Gradually add milk and evaporated milk. Microwave, uncovered, on high for 8-10 minutes or until thickened and bubbly, stirring every 2 minutes. Stir into vegetable mixture.

potatoes, green portion, celery, shredded carrot, onion, fully cooked lean ham, chicken bouillon granules, butter, cornstarch, salt, pepper, milk, milk

Taken from www.tasteofhome.com/recipes/leek-and-potato-soup/ (may not work)