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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Warm and creamy. A must on cold, winter days! Ingredients:
6 cups water |
7 teaspoons chicken bouillon granules |
2 (8 ounce) packages cream cheese, cubed |
1 (30 ounce) package frozen cubed hash brown potatoes, thawed |
1 1/2 cups cubed cooked ham |
1/2 cup chopped onion |
1 teaspoon garlic powder |
1 teaspoon dill weed |
Directions:
1. In a Dutch oven, combine the water and bouillon.
2. Add cream cheese, cook and stir until cheese is melted.
3. Stir in the remaining ingredients.
4. Bring to a boil.
5. Reduce heat and simmer, uncovered, for 18-20 minutes or until vegetables are tender.
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