Hearty Hash Brown Soup

• 1 package (30 ounces) frozen shredded hash brown potatoes
• 4 cups water
• 1 large onion, chopped
• 2 celery ribs, sliced
• 4 teaspoons chicken bouillon granules
• 1/2 teaspoon celery seed
• 1/4 teaspoon pepper
• 4 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
• 4 cups 2% milk
• 2 cups cubed fully cooked ham
• 1 tablespoon dried parsley flakes
• 1-1/2 teaspoons garlic salt
• 8 bacon strips, cooked and crumbled

1. 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.
2. 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.

potatoes, water, onion, celery, chicken bouillon granules, celery, pepper, condensed cream, milk, parsley flakes, garlic, bacon

Taken from www.tasteofhome.com/recipes/hearty-hash-brown-soup/ (may not work)