- 4 tablespoons butter (1/2 of a quarter pound stick)
- 1 large onion, chopped small
- 6 cups diced potatoes, up to one inch cubes
- 1 small bag mini carrots, each cut in half or smaller
- 3 stalks celery, chopped to one inch pieces
- 3 cups water
- Salt to taste, approximately 1 teaspoon
- Pepper to taste, about 1/2 teaspoon
- 1/2 teaspoon dried dill weed
- 3 cups milk
- 4 tablespoons fresh, chopped parsley
- Melt butter in pan large enough to eventually hold all ingredients. Sauté chopped onion until golden brown and soft.
- Add 3 cups water, potatoes, carrots, celery, dill weed, salt, and pepper. Bring to boil, reduce heat, simmer at low boil until potatoes are done, about 15-20 minutes.
- Stir in 3 cups milk. Add the chopped parsley. Heat through until steaming.
- At this point, the soup may seem a little thinner than I prefer. As it reaches boiling, slowly add up to one cup of dry potato flakes to thicken it. The same trick works for thickening any soups or gravies.
- I often use more than the stated amount of potatoes, carrots, or celery. Consequently, I’ll often add enough water to cover all the ingredients. It always turns out just fine. If you have some left over ham you’d like to add at the end, feel free. It’s delicious.
A salad, or even a bowl of canned peaches, goes well with this.