4 lg. Idaho potatoes, pared and diced
8 med. ribs celery, skinned and diced
2 med. onions, chopped
1 pt. light cream
1 bay leaf
Canned College Inn chicken broth, for thinning as needed
1 lb. lean ham, diced
4 med. carrots, julienne, blanched al dente
Butter and oil for sauteing
1 tbsp. Worcestershire sauce
Freshly grated nutmeg
Chopped parsley

In heavy pot saute' celery and onion in enough butter and oil to prevent sticking. Cook until almost tender. Add potatoes, bay leaf, and water to just cover. Simmer, covered, until potatoes are tender but not mushy. Remove bay leaf. Drain and put through ricer. Add light cream and thin with broth to desired consistency. Add Worcestershire sauce, and grated nutmeg. Add carrots and diced ham. Salt and pepper to taste. Reheat over low heat, serve in hot bowls, sprinkle with parsley. Can be made a day ahead. Reheat over hot water.

A fine one dish meal on a cold day, especially after returning from an autumn sail on the Delaware, or anywhere. About 8 cups.