Chuck's Tater Soup

Approx. 8 medium-sized red potatoes
1/2 small white onion, diced
2 stalks of celery, thinly sliced
1/4 lb. deli-sliced ham, chopped
1/2 cup butter
1 12 oz. can evaporated milk
1 qt. whole milk.
Optional: 1 small can of corn
Optional: 2 slices of American cheese or Velveeta

Peel & quarter approximately 8 red potatoes. Boil in slightly salted
water until tender. Drain and set aside. Melt the butter in a small skillet
and saute the onion and celery until onions are clear. Add in ham and saute
until ham begins to brown and curl. Slightly mash potatoes. In a large pan,
combine potatoes, celery, onion, ham, evaporated milk, and whole milk. Corn
and cheese may be added at this time as well, if opted. Heat on medium
stirring occasionally. Serve when heated through.
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