4 cans cream of chicken soup
4 soup cans milk
8 strips bacon, fried and cut
6 tbsp. bacon grease, melted
2 c. cubed ham
4 chicken bouillon cubes
1 med. onion
2 tbsp. celery flakes
1 stick butter
6 to 8 lg. potatoes, cubed and peeled
Dash of garlic salt
4 c. water

Boil potatoes in water with bouillon cubes, pepper, celery flakes and onion until tender. Fry bacon; set aside. In large pan, mix soup and milk. Stir until smooth. Add vegetables and bacon. Bring to a boil. Add bacon grease, ham, butter and garlic salt. Simmer on low heat. Serve. Makes a large pan of soup.