Irish Potato Soup

(Excellent for leftover ham.)

3 cups peeled and diced potatoes (if you're looking for an alternative to white potatoes try red)

1/2 cup sliced celery

1/2 cup chopped onion

1/3 cup sliced asparagus

1/2 of a 1 square inch chicken bouillon cube

1 cup water

1 teaspoon dried parsley

1/2 teaspoon thyme

1/2 teaspoon pepper

2 teaspoons powdered milk

1 1/2 cups milk

3/4 cups grated mozzarella

3/4 cup grated Parmesan

1 cup chopped ham

Add potatoes, celery, onion, asparagus, bouillon, water, parsley, thyme, and pepper to pot.

Simmer until vegetables are slightly tender.

Mix powdered milk with milk and add to pot. Simmer until vegetables are fully tender.

Add cheese and ham. Simmer until all cheese is melted.

Add more pepper to taste and serve.

From Bebhinn McIlroy-Hawley