Allana s Excellent Potato Soup

8 ounces cubed cooked ham

1 cup chopped onion

1 tablespoon butter

2 ½ pounds potatoes, peeled and diced

2 (14.5 ounce) cans chicken broth

1 tablespoon prepared Dijon-style mustard

1 ½ cups milk

1 (10.75 ounce) can condensed cream of celery soup

¼ teaspoon garlic powder

¼ teaspoon seasoning salt

½ 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.