My Absolute Favorite Cream of Potato Soup

• 5 potatoes, peeled and cubed
• 2 stalks celery, chopped
• 1 onion, chopped
• 34 lb cooked cubed ham
• 1 (12 ounce) can evaporated milk
• 2 (10 3/4 ounce) cans cream of mushroom soup
• 2 -3 cups milk (based on how thick or thin you want your soup to be)
• 2 tablespoons pepper
• 1 tablespoon red pepper flakes (optional)
• 1 tablespoon salt (optional)
• 4 tablespoons grated parmesan cheese

1. Place potatoes, celery and onions in soup pot.
2. Cover with water so that water is JUST covering the top of potatoes.
3. Add pepper.
4. Cook on medium heat until potatoes are soft.
5. Do not drain water.
6. Add ham, evaporated milk, mushroom soup, and milk.
7. Continue cooking on medium until hot.
8. Stir in parmesan cheese, and mix well.
9. Serve.

potatoes, stalks celery, onion, ham, milk, cream of mushroom soup, milk, pepper, red pepper, salt, parmesan cheese

Taken from www.food.com/recipe/my-absolute-favorite-cream-of-potato-soup-302935 (may not work)