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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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Once they take a spoonful of this soup chock-full of potatoes and ham, folks will think you fussed. Since it uses frozen hash browns, it's really simple and fast to make.—Frances Rector, Vinton, Iowa Ingredients:
2 pounds frozen shredded hash brown potatoes |
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 (10-3/4 ounces each) 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 bacon strips, cooked and crumbled |
Directions:
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. Yield: 12-16 servings (4 quarts).
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