Cream Cheese Potato Soup
Yield:
12 servings (about 3 quarts)
Ingredients:
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
1 teaspoon garlic powder
Grated cheese
Bacon Bits
Sour Cream
Directions:
In 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. Reduce heat; simmer, uncovered, for 18-20 minutes or until vegetables are tender. Thicken with instant potatoes, if needed. Add cheese, bacon bits or sour cream on the side. Yummy!
No comments:
Post a Comment