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Hash Brown Soup Recipe

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This recipe for Hash Brown Soup, by , is from Recipes from the Crossroads, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nina Hebbard
Added: Sunday, March 15, 2009


2 pounds frozen hash brown potatoes
4 c. water
1 large onion, chopped
3/4 c. sliced celery
4 chicken bouillon cubes
1/2 tsp. celery seed
1/4 tsp. pepper
4 cans of cream of chicken soup,undiluted
4 c. milk
2 c. cubed fully cooked ham
1 T. dried parsley flakes
1 1/2 tsp. garlic salt
8 bacon strips, cooked and crumbled

In a soup kettle or Dutch oven, 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 10 minutes or until heated thoroughly. Garnish with bacon.




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