Cream Cheese Potato Soup

By urbcindy

Ingredients

• 6 C Water
• 7 tsp chicken bullion granules
• 2 pkg (8 oz cream cheese) cubed
• 1 (30 oz) frozen cubed hash brown potatoes, thawed
• 1 1/2 C fully cooked ham
• 1/2 C chopped onion
• 1 tsp garlic powder
• 1 tsp dill weed
• 1 large can evaporated milk (if desired)

Preparation

Step 1

- Combine water and bullion; add cream cheese; cook and stir till cheese is melted
- Stir in remaining ingredients and simmer uncovered for 18 -20 min. until vegetables tender.
- Add milk till hot and additional water if it is too thick