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Potato Soup with Vegetables

Created by Mary on October 22, 2011

4 cups hash browns (frozen hash brown potatoes about half of a large bag)
2 to 3 cups water (substitute chicken or vegetable broth for added flavors)
1 (10 3/4 ounce) can condensed cream of celery soup (or the equivalent homemade cream soup mix)
Canned corn (1 can corn, undrained)
1 to 2 cups sliced carrots

Step 1: Combine all ingredients except bacon in a large pan.
Step 2: Bring it to a boil over medium high heat, stirring as it heats.
Step 3: Reduce heat, cover, an simmer for 10 minutes or until vegetables are tender.
Step 4: Add bacon and serve it up garnished with parsley, a sprinkle of cheese, or a little paprika for color.
Step 5: Note: The original recipe came to me with an additional 1 cup of frozen green beans, but they just didn't make the "family cut." Try them and see what you think.