Tasty Tuesday: Cream Cheese Potato Soup

November 20, 2012 at 7:10 am , by Lydia Beiler

This recipe is one of our favorite soups made with ham. It’s nice and creamy and full of flavor too—the dill and garlic along with the tang of the cream cheese is a winning combo for the taste buds! I love that it’s delicious enough to feed to guests and yet also simple enough to serve as one of our regular main dishes.

Cream Cheese Potato Soup
6 c. water
7 tsp. chicken bouillon
2 packages (8 oz.) cream cheese, cubed
1 package (30 oz.) frozen cubed hash brown potatoes, thawed**
1 1/2 c. fully cooked ham, cubed
1/2 c. chopped onion
1 tsp. garlic powder
1 tsp. dill weed

Combine water & bouillon. Add the cream cheese; cook & stir until cheese is melted. Stir in the remaining ingredients. Simmer, uncovered, for 18-20 minutes or until all vegetables are tender.
Yields: about 3 quarts (12 servings)

** To save money I simply peel and cube about 4 cups of regular potatoes

For other recipe ideas, check out Balancing Beauty and Bedlam’s Tasty Tuesday, Blessed with Grace’s Tempt my Tummy Tuesday, and 33 Shades of Green’s Tasty Tuesday.

Add a Comment

1. by Tiara

   On November 20, 2012 at 11:05 am

   I love potato soup. I’ll have you try this recipe the next time i make some.

2. by Lydia Beiler

   On November 27, 2012 at 5:55 am

   Tiara, thanks for stopping by! Hope you enjoy this soup as much as we do.