3 tbsp. butter
1 lg. chopped onion
2 c. sliced carrots
1 1/2 c. chopped celery
7 c. water
1 ham bone (with ham on it)
1 tbsp. parsley
1 bay leaf
4 chicken bouillon cubes
2 c. diced potatoes
1 1/2 c. diced ham

Heat butter in large soup kettle and saute onions, carrots, and celery until tender. Add water, ham bone, parsley, bay leaf, and chicken bouillon. Bring to boil; lower heat. Cover and simmer for 30-40 minutes. Add potatoes and ham; cover. Continue to simmer slowly until potatoes are tender, about an hour. Remove bay leaf and hambone. Pepper to taste. Good reheated too!