Hearty Hash Brown Soup Recipe

Hearty Hash Brown Soup Recipe

  • 2 pounds frozen shredded hash brown potatoes
  • 4 cups water
  • 1 large onion, chopped
  • 3/4 cup sliced celery
  • 4 cubes chicken bouillon
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon pepper
  • 4 (10.75 ounce) cans 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 slices bacon, cooked and crumbled
  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.
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