You'll need: 6 cups of water
7 t. chicken bouillion granules (I only use about 5 t.)
16 oz. cream cheese cubed
1 pkg. (30 oz) frozen cubed hash brown potatoes(thawed)
1 &1/2 cups fully cooked cubed ham
1/2 cup chopped onion
1 t. garlic powder
1 t. dill weed
In a dutch oven, combine the water and bouillion. Add the cream cheese, cook until cream cheese is melted. (I recommend microwaving your cream cheese for about 60 seconds before adding to the water. I also use an immersion blender to get it really creamy once it's been in the pot for a few minutes) Stir in the remaining ingredients. Simmer, uncovered for 18-20 minutes or until vegetables are tender. Yields approx. 12 servings
Well, dinner's ready and the house smells super yummy! (I always make crusty garlic bread to go with the soup.)
Hope you and yours have a cozy winter's evening!
