Cream Cheese Potato Soup Recipe

This is soooo good. Chuck the diet and whip up a whole bunch of comfort in a bowl. The best part - it's cheap and easy, too! This one was voted into the family cookbook, so it will be part of our repertoire frequently (at least during the cooler months).

Cream Cheese Potato Soup

6 C water

7 tea. chicken bouillon (I like this kind)

2 packages (8 oz. each) cream cheese, cubed

1 package (30 oz.) frozen hash brown potatoes

1 1/2 C cubes cooked ham

1/2 C chopped onion

1 tea. dill weed

1 tea. garlic powder

1 tea. salt (taste before adding)

In a Dutch oven, combine the water and bouillon. Add the cream cheese; cook and stir until cheese is melted. Stir in the remaining ingredients. Simmer, uncovered, for 18-20 minuted or until vegetables are tender.

Yield: 12 servings (3 quarts). This was a perfect amount for my crew. Several had seconds and there was a bit left over for Bryan's lunch.