Categories: Soups

Ingredients

• 6 Cups water
• 7 tsp. chicken bouillon granules
• 2 pkgs. (8 oz. each) cream cheese, cubed
• 1 pkg. (30 oz.) frozen cubed hash brown potatoes, thawed
• 1 1/2 Cups cubed fully cooked ham
• 1/2 Cup chopped onion
• 1 tsp garlic powder
• 1 tsp. dill weed

Directions

1. In a Dutch oven, combine the water and bouillon. Add the cream cheese; cook and stir until cheese is melted.

2. Stir in the remaining ingredients. Simmer uncovered for 18-20 minutes or until vegetables are tender.

Email to a friend | Print this recipe | Back