Hearty Hashbrown Soup

Hearty Hashbrown Soup

2 pounds frozen shredded hash brown potatoes

4 cups water

1 large onion, chopped

3/4 cup sliced celery

4 chicken bouillon cubes

1/2 teaspoon celery seed

1/4 teaspoon pepper

4 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted

1 quart milk

2 cups cubed fully cooked ham

1 tablespoon dried parsley flakes

1-1/2 teaspoons garlic salt

8 bacon strips, cooked and crumbled

Directions:

In a Dutch oven or soup kettle, combine the first seven ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Mash vegetables with cooking liquid. Add soup and milk; stir until smooth. Add ham, parsley and garlic salt; simmer for 10 minutes or until heated through. Garnish with bacon. 

Yield: 12-16 servings.