Senate Bean Soup

I altered this recipe that I found to fit with the way that I cook. (I didn't want to use dry beans and ham with the bone in.) The recipe below is listed the way I made it and turned out really yummy!

Ingredients

4 small/medium russet potatoes, peeled and diced

1 tsp. kosher salt

2 cans great northern beans

1/2 pound ham (diced)

1/2 cup milk

2 tablespoons unsalted butter

1 large onion, diced

2 stalk celery, diced

2 cloves garlic, diced

1/4 cup chopped fresh parsley

Freshly ground pepper

Directions

Bring water (maybe 10 cups? I just guessed here) salt, and potatoes to a boil in a large pan over medium-high heat, then add beans, ham and milk and reduce the heat and simmer until the potato is fork-tender, 20 to 25 minutes.

Melt the butter in a large skillet over medium heat. Add the onion, celery, garlic and parsley and cook until the vegetables are translucent, 7 to 10 minutes. Add the vegetable mixture to the soup, reduce the heat to low and cook, adding up to 2 more cups water if the soup is too thick. Season with salt and pepper.