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Categories:Viewed: 43 - Published at: 8 years ago
Ingredients
- 3 qt. water
- 3 Tbsp. chicken soup base
- 4 lb. potatoes, diced
- 1 onion
- celery
- 2 Tbsp. dried parsley
- 3/4 lb. ham, diced
- 2 (12 oz.) cans evaporated milk
- 1/2 tsp. black pepper
Method
- Bring water, soup base, potatoes, onions and celery to slow boil.
- To cook veggies, turn to medium heat.
- Add parsley, pepper, ham and milk.
- Simmer until ready to eat.
- Stir often so that you don't scorch it.