Cream Of Potato Soup - cooking recipe

Ingredients

4 large potatoes (1/2-inch cubes)
2 medium onions, chopped
1 stalk celery, finely diced
4 slices luncheon ham, chopped
5 to 6 c. milk
2 Tbsp. margarine
1 Tbsp. parsley
1/2 tsp. basil
1/4 tsp. white pepper
salt to taste
1/2 tsp. thyme

Preparation

In a Dutch oven, boil until almost done potatoes, celery and onion.
Drain and return to Dutch oven.
Add enough milk to cover vegetables, plus 1/2-inch.
Add ham, margarine and spices.
Simmer until potatoes are tender and almost ready to flake apart.
May be made thicker with cornstarch/water or flour/water if desired.