Hearty Hash Brown Soup

From my sister, Nila Barros
Kansas City, Missouri
(from her Taste of Home recipe collection)

2 pounds frozen hash brown potatoes
4 cups water
1 large onion, chopped
3/4 cup sliced celery
4 chicken bouillon cubes
1/2 tsp. celery seed
1/4 tsp. pepper
4 cans cream of chicken soup, undiluted
1 quart milk
2 cups cubed fully cooked ham
1 Tbs dried parsley flakes
1 1-2 tsp. garlic salt
8 bacon strips, cooked and crumbled

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 (4 quarts).

Nila serves with  Garlic Monkey Bread and a crisp salad. Mmmmmmmm…..

Adrians Boutique
118 N Main
Buhler, KS 67522

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