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Cream Cheese Potato Soup  
Recipe Number: 1227600307
Contributor: Pamela Johnson
Rating: Recipe Unrated
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Serves: 12 servings (about 3 quarts)
Calories Per Serving: 158
Preparation Time: 20 mins
Difficulty: Easy
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Recipe is Unreviewed
Ingredients:
6 cups water
7 tsp chicken bouillon granules
2 packages (8 ounces each) cream cheese, cubed
1 package (30 ounces) frozen cubed hash brown potatoes, thawed
1-1/2 cups cubed fully cooked ham
1/2 cup chopped onion
1 tsp garlic powder
1 tsp dill weed
Cooking Instructions:
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; simmer, uncovered, for 18-20 minutes or until vegetables are tender.

Serving Suggestions:
When served, add bowls of green onions, sour cream, grated cheddar cheese and Bacon Bits . . .
Additional Comments:
I use 2-1/2 cups each of homemade chicken and ham stock, 1 cup water and 3 tsp chicken granules. Add sliced fresh mushrooms, carrots, celery and onions. Add 1-1/2 Tbsp whole caraway seeds, 1 Tbsp fresh chopped parsley and 2 small cloves of minced garlic.


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