Cream Cheese Potato Soup

Warm and creamy. A must on cold, winter days!

• Ready In: 1 hr
• Serves: 12

Ingredients

• 6  cups water
• 7  teaspoons chicken bouillon granules
• 2 (8 ounce) packages cream cheese, cubed
• 1 (30 ounce) package frozen cubed hash brown potatoes, thawed
• 1 1⁄2 cups  cubed cooked ham
• 1⁄2 cup  chopped onion
• 1  teaspoon garlic powder
• 1  teaspoon dill weed

Directions

1. In a Dutch oven, combine the water and bouillon.
2. Add cream cheese, cook and stir until cheese is melted.
3. Stir in the remaining ingredients.
4. Bring to a boil.
5. Reduce heat and simmer, uncovered, for 18-20 minutes or until vegetables are tender.