1/4 chopped celery
2 tbsp. chopped onion
2 tsp. snipped chives
2 tbsp. butter
2 c. milk
1 1/2 c. mashed potatoes
1 chicken bouillon cube
1 c. finely diced cooked ham

In a large saucepan, cook celery, onion, and chives in butter until tender, but not brown. Add milk, mashed potatoes, and chicken bouillon cube. Blend together until smooth. Stir in ham. Bring the soup mixture almost to boiling. Reduce heat and simmer 20 minutes stirring occasionally.

This is a great way to use leftover mashed potatoes and ham.