3 tbsp. butter
1/4 c. chopped onion
1/4 c. chopped celery
3 c. pared, diced potatoes
2 tsp. minced parsley
1/2 tsp. salt
1 1/2 c. milk
1/2 c. cooked ham, diced
1 tbsp. marjoram

Melt butter in large saucepan. Saute onion and celery until tender, about 5 minutes. Add potatoes, marjoram, parsley and salt. Add enough water to cover potatoes. Bring to boiling; simmer about 20 minutes or until potatoes are tender. Add milk and ham, cook until soup comes to a boil. Serve hot. Serves 4.