2.5 lbs. potatoes, peeled and diced
(I sometimes use red potatoes and it is not necessary to peel those. Just scrub them well first.)
1/2 c. chopped onion
1/2 c. chopped celery
1/2 stick butter
2 T. Kosher salt (or regular if you prefer)
1/2 tsp. white pepper
4 c. water
Bring the above to a boil. Turn down to medium heat and boil slowly for 10-15 minutes.
3 cans evaporated milk
1/2 stick butter
8 oz. chopped ham
(This could be leftover baked ham or the pre-diced package one found in the meat section.)
Add and simmer on low heat for 10 minutes stirring often. Careful not to scorch milk!
(May be prepared while waiting on step 1 to cook.)
3 T. cornstarch
2 T. cold water
Mix until smooth in a small dish. Add to soup stirring constantly as to avoid clumping. This step is intended to thicken soup to your desire. Feel free to repeat this step if desired thickness is not reached. Once desired consistency is reached, move to step 4.
Transfer into a large crock pot and simmer on low until you are ready to serve! It is best if left in the crock pot for an hour to allow the flavors to marinate together. However, this step is not completely necessary and soup is thoroughly cooked after step 3.
Hint: This is excellent when topped with cheese, crushed Ritz crackers, crushed croutons, chives, or even bacon bits. And don't forget the bread I mentioned in the opening paragraph... which is delicious when dipped in the soup. GREAT soup to serve when you're expecting company as it requires very little clean up once transferred to crock pot. Mix up a batch of pumpkin bread or pumpkin pie for a wonderful, complete, southern meal!