MomMom's Ham, Potato, and Leek Soup

Note: This recipe was created by Barbara Steppel, with some modifications by Debra Steppel

Ingredients:

Meaty ham bone, plus 1-1.5 lbs. chunks of cooked ham

1-2 peeled diced carrots

1-2 diced celery stalks

3 chicken boullion cubes or 1 Tbs powdered chicken bouillion

2.5 lbs. (6-8 medium) potatoes, peeled and diced

1 onion, peeled and diced

4 medium leeks, cleaned and sliced into rounds (white and light green parts only)

3 Tbsp dried or fresh parsley

Enough water to cover the above

Salt & pepper to taste

1 can (14 oz) evaporated milk

Instructions:

Bring to a low simmer in a large stockpot, and cook all of the above ingredients EXCEPT evaporated milk for about an hour to 1 hour 15 minutes. Taste and adjust seasonings. Spill out 1/3-1/2 of the liquid, and then add the evaporated milk. Stir. Remove from burner. Serve, or cool to refrigerate for the next day. If reheating from the refrigerator, do not allow the soup to come to a boil; heat on Medium just enough to warm through, stirring occasionally.