Cream Cheese Potato Soup(Ready In 1 Hour Or Less.) - cooking recipe

Ingredients

6 C water
7 tsp chicken boullion granules
2 packages (8 oz each) cream cheese, cubed
1 package (30 oz) frozen cubed hash brown potatoes, thawed
1 1/2 C cubed fully cooked ham
1/2 C chopped onion
1 tsp garlic powder
1 tsp dill weed

Preparation

In a Dutch oven, combine the water and boillion. Add the cream cheese; cook and stir until cheese is melted. Stir in remaining ingredients. Simmer, uncovered for 18-20 minutes or until vegetables are tender.