Creamy Bean Soup

Wash and sort beans; combine with water in kettle. Heat to boiling;cook 2 minutes. Cover. Remove from heat and let stand 1 hour. (Or if you have the time and prefer, soak the beans overnight instead) Combine soaked beans and liquid,pork hocks,onion, carrots, celery, salt,pepper and ham base if using,(do not add milk)in slow cooker; cover and cook on HIGH(290-300 degrees) 5 hours or until beans are tender. Remove hocks, and when cool enough to handle, cut off meat, dice, and return to pot. Stir in the 1 1\2c milk. Turn to HIGH (if you were cooking on Low) and heat 15 minutes.