Hash Brown Soup

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

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. Makes 12-16 servings (4 quarts).