Tuesday, January 12, 2010

Cream Cheese Potato Soup

We love this soup. It`s one I make on a cold winter day!
It`s really fun in a bread soup bowl. It`s fast to prepare,too!

6 cups water
7 tsp. chicken bouillon granules
2 pkg. (8 oz., each) cream cheese, cubed
1 package (30 oz.) cubed hash brown potatoes.
1 1/2 cups fully cooked ham, diced
1/2 cup chopped onion
1 tsp. garlic powder
1 tsp. dill weed

In a large kettle, combine the water and bouillon. Add the cream
cheesse; stir and cook until cheese is melted. Stir in the remaining
ingredients. Simmer, uncovered, for 20 minutes or until all
vegetables are tender.

Makes about 3 quarts (12 servings)

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