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

(2 RATINGS)

104 Pinches 1 Photo

Debra Russell

Hillsboro, AL

Updated on Aug 27, 2010

Using frozen hash browns make it easy and quick!

Rate

prep time

cook time

method ---

yield 12 serving(s)

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

How To Make cream cheese potatoe soup

Step 1

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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes