Potato and Ham Soup

It was time to come up with some creative uses for our leftover Easter ham. We were out of all the other yummy Easter dinner side dishes that accompany the ham, and you can only eat so many ham sandwiches, right?

So, I, being the soup lover that I am, was eager to try this Potato and Ham Soup recipe. We were not disappointed!

What you need:
5 cups peeled and diced potatoes (I think I used four medium-sized potatoes)
1 cup diced onion
3/4 cup diced celery
3/4 cup diced carrot
2 tsps. salt, or to taste
1/2 tsp. ground black pepper, or to taste
4 cups water
1 1/2 cups diced ham
2 (10.75 ounce) cans condensed cream of celery soup
1 cup heavy cream (I used light cream)
(I was distracted by feeding my baby in the midst of making this or I probably would have added some fresh herbs too.)

Bring the potatoes, onions, celery, carrot, salt, pepper, and water to a boil in a large pot. Cook until the vegetables are tender, about 15 minutes. (All my veggies were wonderfully tender...except the celery. Might have need just a few more than 15 minutes.) Add the ham, cream of celery soup, and heavy cream; return to a simmer and cook for 5 minutes. Adjust the seasoning and serve.

Delicious!

Recipe from Tabitha King at allrecipes.com.