Baked Potato Soup by Wendy

Ingredients:
1-(2lb) bag hash brown potatoes, or 6 left over baked potatoes with skin peeled off and coarsely mashed.
1/2 cup celery, chopped
1/2 cup chopped onions or green onions with tops thinly sliced
1 1/2 cans chicken broth (14 1/2 oz. each) or make your own
2 cups milk
1 garlic clove, pressed
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 cup light sour cream
1 cup shredded cheddar cheese, divided
1-8 oz. package diced ham

Assembly:
Mix thawed hash brown potatoes with celery, chicken broth, milk, garlic, salt and pepper. Place mixture in a 1 gal. freezer bag, letting all air out of bag. Shred 1 cup cheddar cheese into Sandwich size freezer bag and place in freezer. Have container of sour cream and ham in fridge to go with this recipe.

Serving Day:
Place thawed mixture from gallon freezer bag into 6 qt. pan. Add ham and sour cream and heat till boiling. Tastes great with bread and a salad.

This recipe is adapted from Pampered Chef "Main Dishes" Cookbook.