ALLANA’S EXCELLENT POTATO SOUP

ALLANA’S EXCELLENT POTATO SOUP


8-oz. cubed cooked ham
1 cup chopped onion
1 Tbsp. Butter
2-1/2 lbs. potatoes, peeled and diced
2 (14.5-oz.) cans chicken broth
1 Tbsp. prepared Dijon-style mustard
1-1/2 cups milk
1 (10.75-oz.) can condensed cream of celery soup
¼ tsp. garlic salt
¼ tsp. seasoning salt
½ tsp. salt-free seasoning blend

In a large saucepan over medium-high heat, sauté ham and onions in the butte, 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 into the saucepan. Season with garlic powder, seasoned salt and salt-free seasoning blend. Heat through, but do not boil. Serve hot.

Yield: 6 servings.