Allana's Excellent Potato Soup recipe

6 servings

8 ounces cubed cooked ham

1 cup chopped onion

1 tablespoon butter

2 1/2 pounds potatoes, peeled and diced

2 (14.5 ounce) cans chicken broth

1 tablespoon prepared Dijon-style mustard

1 1/2 cups milk

1 (10.75 ounce) can condensed cream of celery soup

1/4 teaspoon garlic powder

1/4 teaspoon seasoning salt

1/2 teaspoon salt-free seasoning blend

In a large saucepan over medium-high heat, sautee ham and onions in the butter, until the onions are translucent.

Stir in the mustard, then pour in the chicken broth.

Add potatoes, bring to a boil and cook until potatoes are tender.

Combine the milk and cream of celery soup; stir in to the saucepan.

Season with garlic powder, seasoned salt and salt-free seasoning blend.

Heat through, but do not boil.

Serve hot.