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Place the ham bones, chopped celery, carrots, onion, garlic, seasoning and herbs in the bottom of a slow cooker. Top with potatoes and cover everything with chicken stock.
Cover and cook on low for 8 – 10 hours, or until potatoes are fork tender.
Using a pair of tongs, remove the ham bones from the soup and discard. Also remove the bay leaf.
Stir in the cream and let cook for another minute or two, until warmed through.
Serve topped with fresh parsley, if desired.