Ingredients
1
large carrot, chopped (about 1/2 cup)
1
medium stalk celery, chopped (about 1/2 cup)
2
cups milk
2
cups water
1
tablespoon butter or margarine
1
box (4.8 oz) sour cream ’n chives potato mix
1
package (8 oz) diced cooked ham (about 1 1/2 cups)
1/2
teaspoon dried dill weed
Preparation
In 3-quart saucepan, mix all ingredients. Heat to boiling over medium-high heat, stirring frequently.
Reduce heat to low; cover and cook 20 minutes or until potatoes are tender.
