Potato Soup

8 oz cubed cooked ham
1 cup chopped onion
1 tablespoon butter
2 1/2 pounds potatoes, peeled land diced
2 (14.5 oz) cans of chicken broth
1 tablespoon prepared Dijon-style mustard
1 1/2 cups milk
1 (10.75 oz) can condensed cream of celery soup
1/4 tsp garlic powder
1/4 tsp seasoning salt
1/2 tsp salt-free seasoning blend

1. In a large saucepan over medium-high heat, saute ham and onions in the butter until the onions are translucent. Stir in the mustard, the pour in the chicken broth. Add potatoes, bring to a boil and cook until the potatoes are tender.
2. 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.