Cream Cheese Potato Soup Recipe

Cream Cheese Potato Soup Recipe photo by Taste of Home

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"I came up with this soup after I had tried something similar at a restaurant," explains Stacy Bockelman, California, Missouri. "Using chicken bouillon and frozen hash browns makes it easy to fix. It's good with sourdough bread," she adds. It's also good for your pocketbook at only 47 cents a bowl.

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Cream Cheese Potato Soup Recipe

Prep: 20 min. Cook: 40 min.

Yield: 12 Servings

20 40 60

Ingredients

6 cups water
7 teaspoons 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 teaspoon garlic powder
1 teaspoon dill weed

Directions

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. Yield: 12 servings (about 3 quarts).

Nutritional Facts 1 serving (1 cup) equals 158 calories, 8 g fat (5 g saturated fat), 30 mg cholesterol, 779 mg sodium, 14 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Cream Cheese Potato Soup in Quick Cooking November/December 2003, p11