Hearty Hash Brown Potato Soup

2 lbs frozen hash browns (can substitute diced/cubed potatoes)
4 cups water
1 large onion chopped
3/4 cup sliced celery
1/2 teaspoon  celery seed
1/4 teaspoon black pepper
4 chicken bouillon cubes

In a large kettle, bring the above to a boil.  Reduce heat; cover and simmer for 20 minutes or until potatoes are tender (add time if using diced or cubed potatoes).   Mash potatoes in the kettle with the liquid and then add the following

4 cans (10.75 oz) cream of chicken soup
1 quart milk
2 cups cooked cubed ham
1 tablespoon dried parsley flakes (I left this out)
1.5 teaspoons garlic salt

Simmer for 10 minutes or until heated through

Bacon for garnish.