4 lg. potatoes, peeled & cut in 1/2-3/4" cubes
1 lg. onion, coarsely chopped
1 med. carrot, peeled & diced
1/2 stalk celery, chopped
1/2-3/4 c. diced ham (see note)
4 c. water
1/2-3/4 c. half & half

Cook first 4 ingredients until potatoes are "mushy". If lumps are too large, mash some lumps but leave some. (This is not a smooth soup.) Add ham and half & half and simmer for 5 more minutes. If too thick, add more half & half.

Note: You may omit ham but use 3 tablespoons instant chicken broth crystals while cooking potatoes and after adding half & half. Add 4 tablespoons butter.

Season to taste, but remember that the crystals and butter have salt. Serves 4.