Cream cheese potatoe Soup

Name: Cream cheese potatoe Soup
Yield: 12
Ingredients: 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

By Debra Russell
@talktorussell

Using frozen hash browns make it easy and quick!

Rating:

★★★★☆ 2 votes4

Comments:

3 Comments

Serves:

Ingredients

·

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
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How to Make Cream cheese potatoe Soup

Step-by-Step

Directions
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.

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