Potato and Ham Soup

• 6 potatoes, diced
• 2 carrots, sliced
• 2 stalks celery, sliced
• 12 cup chopped onion
• 6 cups water
• 4 teaspoons chicken bouillon granules
• 12 teaspoon dried thyme
• 12 teaspoon dried parsley flakes
• 13 lb ham, diced (about 1 cup)
• 34 cup evaporated skim milk
• 14 cup flour

1. Assembly Directions:.
2. Place potatoes, carrots, celery, onion, water, chicken bouillon, thyme, parsley and ham in a large stock pot.
3. Bring to a rolling boil.
4. Reduce heat to medium and boil for 20 minutes or until potatoes are tender.
5. In a separate bowl mix together the evaporated milk and flour until there are no lumps.
6. Add to the soup and stir in completely.
7. Continue to cook until the soup has thickened slightly.
8. Freezing Directions:.
9. Cool soup completely.
10. Divide into family-sized portions in freezer bags or rigid containers.
11. Seal, label and freeze.
12. Serving Directions:.
13. Thaw completely.
14. Reheat over low in a saucepan or reheat in the microwave.
15. Comments:.
16. You can reduce the sodium in this recipe by using reduced sodium chicken bouillon.
17. Serve this soup with a big salad to round out the meal.

potatoes, carrots, stalks celery, onion, water, chicken bouillon granules, thyme, parsley flakes, ham, milk, flour

Taken from www.food.com/recipe/potato-and-ham-soup-231303 (may not work)