Potato Soup

Ingredients

8 ounces cubed cooked ham
1 cup chopped onion
1 tablespoon butter
2 1/2 pounds potatoes, peeled and diced
2 ans chicken broth (14.5 ounce each)
1 tablespoon prepared Dijon-style mustard
1 1/2 cups milk
1 1/2 peeled and sliced carrots
1 1/2 celery stalks, chopped
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon white pepper
6 tablespoon flour
3-6 drops Tabasco
1/4 teaspoon garlic powder

Instructions

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.