Cream Cheese Potato Soup

Submitted by michaela1112

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

 

• Ready In: 1hr
• Ingredients: 8
• 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.