2 tbsp. butter
1 c. chopped onion
1 c. chopped celery
1/2 clove garlic, minced
2 c. (1 lb. diced) ham
2 c. diced raw potatoes
1 bay leaf
3/4 tsp. salt
1/2 tsp. dried leaf thyme
1/2 tsp. Tabasco sauce
2 c. water
2 c. milk
1 (1 lb.) can tomatoes, drained and cut up

Melt butter in saucepan. Add onion, celery, garlic and ham. Cook until onions and celery are tender. Add potato, bay leaf, salt and thyme, Tabasco and water. Simmer, covered, until potato is tender, 20 to 30 minutes. Add milk and tomatoes. Heat but do not boil. Makes 2 quarts.