4 tbsp. butter
1 c. chicken stock or water
2 leeks, sliced
3 med. onions, chopped
1 stalk celery, diced
1 lg. slice ham, 1/2 inch thick, cubed or chopped coarse
10 med. potatoes, peeled and cubed
1 tbsp. chopped fresh parsley (or more)
1 tsp. salt
2 tsp. freshly ground pepper
1 tbsp. Worcestershire sauce
1 qt. chicken stock plus some water or milk to get the thickness you like in a soup

Melt butter in soup pot. Briefly saute onions, leeks and celery. Add ham and cup of stock or water and simmer 5-10 minutes. Add rest of ingredients and simmer until potatoes are tender. Yield: 8-10 servings.