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Place them in a pot filled with water and bring it to a boil. Then, let them simmer for 15 minutes or until they're cooked through. Peel the skins off the potatoes and cube them. Combine 1 lb. of frozen hash browns, 3 chicken bouillon cubes, 1/2 tsp. of pepper, 1 tbsp. of celery flakes, 1 tsp. of celery seed, and 1/8 cup of diced onion in a pot. Cover the pot in just enough water to cover the ingredients. Add one or two pinches of salt to the water. Boil the ingredients until they're tender. Combine 2 cans of Cream of Chicken soup and 2 cans of milk in another pot. Stir the mixture until it's smooth. Add the cubed russet potatoes, 1 cup of diced ham, and 1 tsp. of garlic salt to the soup. Heat it until the ingredients are blended and cooked through. Taste it to see if it needs more garlic salt or pepper. Sprinkle cup of shredded cheddar cheese, 4 strips of chopped and fried bacon, and 1/8 cup of chopped green onions onto the soup. Enjoy this hearty soup as a main course or as an appetizer.
Boil 6 medium-sized russet potatoes. Place several ingredients in a pot. Combine the chicken soup and mix in another pot. Add the potatoes, ham, and garlic salt to the soup. Heat the soup on low for 10-15 minutes. Garnish the soup. Serve.