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Potato: Hearty Hash Brown Soup

Source of Recipe

Frances Rector


List of Ingredients

2 pounds frozen country hash browns
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 condensed cream of chicken soup -- undiluted (10 3/4 oz size cans)
1 quart milk
2 cups cubed fully cooked ham
1 tablespoon dried parsley
1 1/2 teaspoons garlic salt
8 strip bacon, cooked and crumbled


Recipe

In a Dutch oven or soup kettle, combine the first seven ingrediens; 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 (4 quarts).