Ingredients
1 package (30 ounces) frozen shredded hash brown potatoes4 cups water1 large onion, chopped2 celery ribs, sliced4 teaspoons chicken bouillon granules1/2 teaspoon celery seed1/4 teaspoon pepper4 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted4 cups 2% milk2 cups cubed fully cooked ham1 tablespoon dried parsley flakes1-1/2 teaspoons garlic salt8 bacon strips, cooked and crumbled
Preparation
In a 6-qt. stockpot, combine the first seven ingredients. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until vegetables are tender.
Mash potatoes and vegetables to desired consistency. Stir in condensed soup and milk until blended. Add ham, parsley and garlic salt; heat through. Sprinkle servings with bacon.
