Ham and Hashbrown Soup

By á-47

Ingredients

• 1 lb. frozen shredded has brown potatoes
• 2 cups water
• 1/2 large onion, chopped
• 1/3 cup sliced celery
• 2 chicken bouillon cubes
• 1/4 tea. celery seed
• 1/8 tea. pepper
• 2 cans condensed cream of chicken soup, undiluted
• 1 pint milk
• 1 cup cubed fully cooked ham
• 1/2 Tbsp. dried parsley flakes
• 3/4 tea. garlic salt
• 4 bacon strips, cooked and crumbled

Preparation

Step 1

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.