Oops All Gone Potato Soup

• 3 Tablespoons Butter
• 1 whole Medium Onion, Chopped
• 2 stalks Celery, Chopped
• 3 whole Carrots, Sliced Into Coins
• 4 whole Potatoes Diced (1/3 Should Be Diced Small - The Balance Should Be Diced Bigger Than Bite Size)
• 2 cups Water - As Needed See Below
• 12 ounces, weight Diced Pre-cooked Ham
• 2 cups Skim Milk - More Or Less
• 1 dash Salt To Taste
• 1 dash Black Pepper To Taste
• Assorted Shredded Cheese, For Garnish

1. Melt butter in a heavy-bottomed pot. Saute the onion until it starts to caramelize and turn golden brown. Add the celery and cook until the celery has begun to soften. Add the carrots and potatoes. Add enough water to just cover the veggies (see note). Add some pepper to taste (I like mine peppery, the kids not so much), bring to a boil and then simmer until ready to add milk.
2. (Note: I simmer it until the carrots are tender, the tiny potatoes have broken down and there is only a little water left. If you have watery potatoes, or want to eat sooner and have everything cut into small pieces, then use less water.)
3. Add the ham. Stir in the milk (amount depends on how much broth you like for your soup) and gently heat until the milk and ham are the desired serving temperature. Cheese to taste!
4. Don't forget to have some yummy bread on hand for mopping up the bottom of the bowl!

butter, onion, stalks celery, carrots, potatoes, water, ham, milk, salt, black pepper, shredded cheese

Taken from tastykitchen.com/recipes/soups/oops-all-gone-potato-soup/ (may not work)