Soup isn't just for Fall and Winter...its made year round at my house. I like it especially on cold windy days, but any day can be a soup day for me. This is a super easy soup...but, it makes a lot. If you have a small family or don't want a ton of left overs, then just make half the recipe...ON THE OTHER HAND-if you have a large group of people that you want to serve, then make a full batch. I found this recipe in the "Best of Taste of Home" cookbook. I love the recipes in these books because they are tried and tested and I usually have most of the ingredients to make the recipes myself. They don't usually have "weird" things that I can't find at our local stores...its all in my cupboard or just a short drive away. I made this soup exactly how the recipe was written, but in the future, I think I will garnish it with a little grated cheese too (just because cheese makes everything extra yummy).
Hearty Hash Brown Soup
2 lb. frozen hash brown potatoes
4 c. water
1 large onion, diced (I didn't use the onion because my family doesn't like onions, but I put in 1 t. onion
3/4 c. celery (I also didn't put the celery in...because family doesn't like it...but it would be better with it)
4 chicken bouillon cubes
1/2 t. celery seed
1/4 t. pepper
4 cans cream of chicken soup, undiluted
4 c. milk
2 c. cubed (small) fully cooked ham
1 T. dried parsley flakes
1 1/2 t. garlic powder
bacon, cooked and crumbled
In a soup kettle, combine the first seven ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until veggies are tender. Mash vegetable with cooking liquid. (I didn't mash mine...we like chunks) Add soup and milk; stir until smooth. Add ham, parsley and garlic powder; simmer for 10 minutes or until heated through. Garnish with bacon (and cheese if you want).
We served this soup with corn bread (watch for that recipe in a future post) and it made it a great meal!