CREAM CHEESE POTATOE SOUP

facebook share image   twitter share image   pinterest share image   E-Mail share image



Cream cheese potatoe Soup image

Using frozen hash browns make it easy and quick!

Provided by Debra Russell @talktorussell

Categories     Cream Soups

Number Of Ingredients 8

- 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

Steps:

  • 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.

There are no comments yet!