Gramp’s Kitchen – Cream Cheese Potato Soup

Cream Cheese Potato Soup

6 cups of water
2 – 8 oz packages of cream cheese – chunked
1 – 32 oz bag of frozen cubed hash browns – thawed
1 ½ – 2 Cup cooked ham cubed
1 teaspoon garlic powder
7 teaspoon chicken bouillon granules
½ cup onion – finely chopped
1 teaspoon dill weed

In a soup kettle, combine water & bouillon. Add cream cheese; cook and stir till cheese is melted. Stir in remaining ingredients. Simmer uncovered for 18 – 20 minutes. Can also be made in a crock pot.

*Recipe from unknown source. Found in my Grandparents kitchen.

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