cream cheese potatoe soup
(2 ratings)
Using frozen hash browns make it easy and quick!
►
(2 ratings)
yield
12 serving(s)
Ingredients For cream cheese potatoe soup
-
6 cups water
-
7 teaspoons chicken bouillon granules
-
2 packages (8 ounces each) cream cheese, cubed
-
1 package (30 ounces) frozen cubed hash brown potatoes, thawed
-
1-1/2 cups cubed fully cooked ham
-
1/2 cup chopped onion
-
1 teaspoon garlic powder
-
1 teaspoon dill weed
How To Make cream cheese potatoe soup
-
1Directions In a Dutch oven, combine the water and bouillon. Add cream cheese; cook and stir until cheese is melted. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 18-20 minutes or until vegetables are tender.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT