Baked Potato Soup

2 T butter
4 strips of pre-cooked bacon
4 stalks celery finely diced
2 large carrots, shredded
2 sjalapeno, seeded, and finely chopped
1 large onion, finely chopped
½ Cup red bell pepper, finely chopped
1 tsp. granulated garlic
1 cup thinly sliced deli ham
4 C chicken broth
2 cans whole potatoes,drained
1 teaspoon salt
½ teaspoon pepper
2-3 Cup milk
1/2 C sour cream
1 ½ Cups shredded cheddar cheese

Garnish
1 Cup shredded cheddar cheese
dehydrated parsley
Heat large cast iron dutch oven over medium heat. Melt butter,cut bacon into pieces and cook until browned and crisp. Add celery, carrots, jalapeno, onion and bell pepper sautee for 10 minutes, stirring often until softened. Stir in garlic and ham; cook for 3 more minutes. Stir in chicken broth, potatoes and milk. Cook for about 20 minutes.With a potato masher mash ingredients a bit. Stir in sour cream and cheese until smooth. Season with additional salt and pepper to taste. Simmer on low for at least 4 hours, towards the end lift off the lid and turn up the heat to thicken the soup. Top with cheese and parsley.