1 Tbs. unsalted butter

1 onion, diced

1 leek, white and light green portions, minced

1 rib celery, diced

4 cups chicken broth

2 potatoes thinly sliced

1 sprig thyme

2 cups endive chopped

1 cup diced country ham

½ tsp. salt or to taste

¼ tsp. black pepper or to taste

Heat butter in a soup pot over love heat; add the onion leek, celery and garlic; stir until they are evenly coated with butter.  Cover the pot and cook until tender and translucent, 6 to 8 minutes.  Add the broth, potatoes and thyme.  Simmer the sopu until the potatoes are beginning to disintegrate, 15 to 20 minutes.  Add the endive and diced ham and simmer the soup for another 12 to 15 minutes, or until all the ingredients are tender.  Add salt and generous amounts of pepper to taste.  From An American Bounty by the Culinary Institute of America.