This soup is FABULOUS. It is super fast, super easy, and a great way to use
dehydrated potatoes (or frozen).
Cream Cheese Potato Soup:
- 6 cups water
- 7 teaspoons chicken bouillon granules, or 2-3 TB chicken Base
- 2 packages (8 oz each) cream cheese, cubed (can use reduced fat)
- 1 package (30 oz) frozen cubed or shredded hash brown potatoes, thawed OR 2 cups dehydrated hashbrowns
- 1 1/2-2 cups cubed fully cooked ham
- 1/2 cup chopped onion (or 1/3 cup dehydrated onion)
- 1 tsp garlic powder
- 1 tsp dill weed
In a large pot, combine the water and bouillon. Add cream cheese. Cook and stir until cheese is melted. Stir in remaining ingredients. Bring to a boil. Reduce heat; and simmer, uncovered, for about 20 minutes, or until vegetables are tender. This is one of my family's absolute favorite.
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