Tasty Tuesday: Cream Cheese Potato Soup
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 potatoesAdd a Comment