Cream cheese potatoe Soup

Debra Russell


Using frozen hash browns make it easy and quick!


★★★★☆ 2 votes



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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.

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About Cream cheese potatoe Soup

Course/Dish: Cream Soups, Vegetable Soup
Other Tag: Quick & Easy

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