"Creamy Potato Soup"

Dice the potatoes and boil.

Meanwhile, put oil in bottom of Dutch oven and saute the diced celery and chopped onion just enough to soften.

Do not saute to a brown color.

Drain most of the water from potatoes and pour a small amount along with potatoes in the Dutch oven with the onion and celery.

Mash some of the potatoes into small bits.

Add milk, butter, salt, pepper and ham chunks.

Cover and simmer on low for 20 to 30 minutes. Stir occasionally to keep from scorching on the bottom.