Creamy Potato Soup Recipe

Directions:

1. Saute potatoes, onions, and celery in oil or butter in a large Dutch oven or stock pot.
2. Add boiling water, chicken bouillon, and bay leaf. Cover.
3. Simmer for 1 hour.
4. Transfer to a blender in several batches and puree until smooth. If a chunkier consistency is desired, do not blend all of soup.
5. Return to pot. Add butter, chicken broth, ham and milk. Heat through. Do not boil. Sprinkle with paprika. Enjoy!
6. *Note: To make in crock pot. Omit olive oil. Add all ingredients except butter, chicken broth, ham and milk into 6 quart crock pot or larger. Cook on low for 8-12 hours. Continue with steps 4 and 5.
7. **Note: To make in oven. Omit olive oil. Add all ingredients except butter, chicken broth, ham and milk into a roaster. Bake at 250 degrees for 6-8 hours. Continue with steps 4 and 5.