This potato soup is a little different from the one I usually make but we enjoyed it just as much. You could replace the ham with just about any meat in this recipe. I think chicken would be great or smoked sausage, too.6 or 7 medium potatoes, peeled and cut into chunks 1/2 cup celery, diced 1 cup cooked ham, chopped 1 small onion, chopped 1 cup broccoli pieces (I used frozen but could use fresh) 2 medium carrots or 1 cup, chopped 1/3 cup zucchini, unpeeled and shredded (Optional) 1 teaspoon minced garlic 1 teaspoon black pepper 1 teaspoon salt (Optional) 1 (14 ounce) can 99% fat free chicken broth 1/2 teaspoon thyme 2 tablespoons butter or margarine 5 cups water 2 cups milk (I used 2%) 1/4 cup all-purpose flour Shredded cheese of your choice for garnish Using a large stock pot combine potatoes, celery, ham, onion, broccoli, carrots, zucchini, garlic, salt, pepper, chicken broth, thyme, and butter. Cover with 5 cups water and bring to a boil. Cut heat to simmer and cook till potatoes are done. Heat 2 cups milk to warm either on stove or in microwave, add flour and beat with whisk until smooth. Pour into soup. Bring soup back to boil for about 5 minutes, then simmer again for about 10 minutes. Garnish with shredded cheese of your choice. Makes a little over 2 quarts and is such a comfort food. You could also make this in the crock pot. Enjoy! Note: I serve this with my Zucchini Hoecakes or Cornbread Muffins or my Southern Cornmeal Hoecakes. © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.