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Print Friendly Recipe Recipe Information Source: Virginia M. Hood Ingredients 6 cups (1425 ml) chicken bouillon chunk diced ham 1 chopped onion 6 sliced potatoes 1 tbsp (15 ml) parsley flakes 1 tsp (5 ml) seasoning salt 1 tbsp (15 ml) chervil 1 can evaporated milk Preparation Put bouillon and ham in large kettle. Bring to boil. Add onion, potatoes, parsley flakes, seasoning salt and chervil. Simmer 1 1/2 hours. Break up potatoes, I use my masher and do it lightly. Add evaporated milk and simmer for 15 minutes. Comments My father was the youngest of seven children. His mother died young, and he was assigned the job of cooking for the family. One of the recipies he used to make.

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