6 med. potatoes, peeled & cubed
1 lg. onion, sliced
1/3 diced green pepper
1 ham hock
3 c. water
1 1/2 c. milk
1 c. evaporated milk
3 tbsp. butter
1 tsp. celery salt
1 tsp. salt
Dash of red & black pepper

Combine potatoes, onions, green pepper, ham hock and water in 3 quart Dutch oven; bring to a boil. Reduce heat; cover and simmer 25 minutes or until potatoes are tender. Remove and discard ham hock. Drain vegetables, reserving 1/2 cup cooking liquid. Place vegetables and reserved liquid in processor until smooth. Combine pureed vegetable mixture and rest of ingredients in a medium saucepan, stir constantly until soup is heated.