Potato Soup

1 heaping teaspoon butter
1/2 medium onion,chopped
1 carrot, chopped
1 tablespoon chives, chopped
1 can whole baby potatoes, sliced *
1 can chicken broth
1 small can evaporated milk
1 cup 1% milk
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 cup instant potatoes
salt and pepper to taste

In a large saucepan, heat pan; add butter,swirl to cover bottom of pan and add chopped onions and carrots.
Stir and let cook for about 5-8 minutes. add chives.  Stir in potatoes.  Pour in chicken broth, milk and evaporated milk.  Stir; add onion and garlic powder, salt and pepper.  Bring to a boil and add instant potato flakes.  This will thicken your soup.  Add more or less to your liking, but let soup come to a boil first.  If you want it thinner, add more milk or chicken broth.  Let simmer for 20-30 minutes.
If you have left over ham, chop and add with the onions.


NOTE* - you can use an egg slicer to slice the potatoes