3 tbsp. butter
1 med. onion, chopped (1/2 c.)
4 cloves garlic, peeled
1 c. sliced carrots (2-3)
1 c. chopped celery (2 stalks)
6 c. water
1 ham bone (from leftover ham)
6 sprigs parsley
1 bay leaf
2 env. or tsp. chicken or ham soup base or bouillon
2 c. diced potatoes (about 2 med.)
1 1/2 c. cubed or cut cooked ham
1/2 bunch watercress, cut up (2 c.)
Salt and pepper

Heat butter in kettle or Dutch oven. Sauté onion, carrots and celery until tender. Add garlic, bay leaf and parsley and sauté for one or two minutes more. Add water, ham bone, potatoes and chicken broth. Bring to boil.

Reduce heat and simmer, uncovered, for 30 minutes or until potatoes are fork tender.

Add cooked ham during last 15 minutes. Taste and adjust seasonings. Serve.

Variation: Sometimes we serve this soup with boiled noodles or dumplings.