Cream Cheese Potato Soup - cooking recipe

Ingredients

6 c. water
7 tsp. chicken bouillon granules
2 (8 oz.) pkg. cream cheese, cubed
1 (30 oz.) pkg. 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 bouillon. Add the cream cheese; cook and stir until cheese is melted. Stir in the remaining ingredients. Simmer, uncovered, for 18 to 20 minutes or until vegetables are tender.