Cream Cheese Potato Soup - cooking recipe

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

Preparation

In a Dutch oven, combine the water and bouillon.
Add cream cheese, cook and stir until cheese is melted.
Stir in the remaining ingredients.
Bring to a boil.
Reduce heat and simmer, uncovered, for 18-20 minutes or until vegetables are tender.