5 c. potato broth with potatoes
5 stalks celery
2 med. onions
2 ham or pork hocks
1/2 c. butter
2 tbsp. parsley
2 tsp. seasoned salt
1/2 tsp. black pepper
1/2 tsp. paprika
1/2 tsp. MSG
2 chicken bouillon cubes

Reserved from boiling potatoes to mash. Reserve 1 cup potatoes to 1 quart liquid.

Boil hocks in 2 cups water until tender. Approximately 20 minutes. Meanwhile, saute onion and celery in butter until tender, 15 minutes. Add potatoes and broth to onion mixture. Skim off fat from hocks and pour liquid into broth. Chop the meat from hocks and add to soup mixture. Add remaining seasonings. Cook on low for 30 minutes. Serves 8-10.