Tuesday, February 9, 2010

Cream Cheese Potato Soup

Here's what we had for dinner last night. This is my "nieceter's" absolute favorite version of potato soup! This is a very easy recipe, with the exception of it taking a L-O-N-G time to get all the cream cheese to melt. At some point, I'd like to try this with crumbled bacon (or even easier: bacon bits) instead of the ham. We eat this soup with buttered bread, and lots of it!

6 cups water
7 teaspoons chicken bouillon granules
2 packages (8 ounces each) cream cheese, cubed
1 package (30 ounces) frozen cubed hash brown potatoes, thawed
1-1/2 cups cubed fully cooked ham
1/2 cup chopped onion (I just add some dried minced onion instead)
1 teaspoon garlic powder
1 teaspoon dill weed

Directions:In a large pot [the original recipe says to use a dutch oven], combine the water and bouillon. Add cream cheese; cook and stir until cheese is melted. Stir in the remaining ingredients. Bring to a boil, while stirring.

Reduce heat; simmer, uncovered, for 18-20 minutes or until potatoes (and onion, if you used raw onion) are tender.

Well... I haven't measured it. The original recipe says 12 servings; about 3 quarts. Maybe we're just pigs, but I think we only get about 8 bowls out of it. :)

Original recipe: http://www.tasteofhome.com/Recipes/Cream-Cheese-Potato-Soup

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