Cream cheese potatoe Soup
Ingredients
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·6 cups water
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·7 teaspoons chicken bouillon granules
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·2 packages (8 ounces each) cream cheese, cubed
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·1 package (30 ounces) frozen cubed hash brown potatoes, thawed
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·1-1/2 cups cubed fully cooked ham
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·1/2 cup chopped onion
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·1 teaspoon garlic powder
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·1 teaspoon dill weed
How to Make Cream cheese potatoe Soup
- 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.
About Cream cheese potatoe Soup
Course/Dish: Cream Soups, Vegetable Soup
Other Tag: Quick & Easy
