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Ingredients Jump to Instructions ↓

  1. 2 pounds frozen shredded hash brown potatoes

  2. 4 cups water

  3. 1 large onion, chopped

  4. 3/4 cup sliced celery

  5. 4 chicken bouillon cubes

  6. 1/2 teaspoon celery seed

  7. 1/4 teaspoon pepper

  8. 4 cans (10-3/4 ounces each ) condensed cream of chicken soup, undiluted

  9. 1 quart milk

  10. 2 cups cubed fully cooked ham

  11. 1 tablespoon dried parsley flakes

  12. 1-1/2 teaspoons garlic salt

  13. 8 bacon strips, cooked and crumbled

Instructions Jump to Ingredients ↑

  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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