4 cans cream of chicken soup
4 cans milk
6-8 strips bacon, fried crisp
6-8 tbsp. bacon grease
2 c. cubed ham
4 chicken bouillon cubes
1/4 c. dry onion (1 lg.)
2 tbsp. celery flakes
2 tbsp. celery seed
1 stick butter
1 (2 lb.) bag frozen hash browns
Garlic salt to taste

Boil hash browns in salted water with bouillon cubes, pepper, celery seed and flakes and onions until tender. Use 4 cups water; most boils away.

In another large (8 quart) pan, mix soup and milk; stir until smooth. Add cooked potatoes, bacon, bacon grease, ham, butter, and garlic salt. Heat on low temperature. Be sure to taste before adding garlic salt or put into potato water. If too much water remains in potatoes, drain some off.