Cran-Deviled Eggs

Number of Servings: 12

1 C. Celery, diced
1 C. Onions, diced
½ C. Carrots, diced
1 C.Ham, diced
2 Qt. Chicken stock
2 Tbs. Vegetable oil
3 Tbs. Garlic (4-5 large cloves), peeled, minced
1 Tbs. Thyme, dried leaves
4 Potatoes, peeled, diced
2 C. Half & half
1 C.Prepared horseradish
To TasteSalt and pepper

In a large stock pot, sauté vegetables and ham until vegetables are tender. Add garlic, seasoning, stock and potatoes. Simmer until potatoes are tender. Strain vegetables, saving broth. Pureé vegetables in food processor until smooth. Add puree back to broth and add horseradish. Season with salt and pepper and add half & half. Bring soup to boil and serve.