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Hearty Hashbrown Soup Recipe

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This recipe for Hearty Hashbrown Soup, by , is from The Clausing Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Becky Kooistra
Added: Sunday, January 18, 2009


2 lb. frozen hashbrowns, thawed
4 cans cream of chicken soup
4 c. water
1 qt. milk
1/2 tsp. celery salt
2 c. cooked ham
3/4 c. celery, chopped
1 TB. parsley
1/4 tsp. pepper
1 1/2 tsp. garlic salt
1 c. carrot, sliced
8 oz. shredded cheddar
1 onion, chopped
8 bacon slices, cooked
4 chicken boullion cubes

In large pan combine 1st 8. Bring to a boil. Reduce heat, cover and simmer 20 min. Mash potatoes in cooking liquid with large spoon. Add the cream of chicken soup and milk. Stir until smooth, add the ham, parsley, garlic salt and shredded cheese. Simmer 10 mins, and add crumbled bacon.

Number Of Servings:
Number Of Servings:
makes 4 quarts




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