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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 ½ 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.