Friday, March 12, 2010

Cream Cheese Potato Soup

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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