cream cheese potatoe soup
(2)
Using frozen hash browns make it easy and quick!
(2)
yield
12 serving(s)
Ingredients For cream cheese potatoe soup
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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
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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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