3 c. finely chopped potatoes
1 1/2 c. water
1 c. chopped, cooked ham
1/3 c. chopped onion
1/3 c. chopped celery
1 c. sliced, fresh mushrooms
1 can cream of celery soup
1 c. undiluted evaporated milk
1/2 tsp. salt
1/8 tsp. dill weed
1 tbsp. butter

Cook potatoes in water 10 minutes or until well done. Saute ham, onion, celery, and mushrooms in butter until vegetables are tender. Add soup, evaporated milk, salt, dill weed, potatoes, and water. Boil gently, uncovered, 5 minutes. Stir occasionally.