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Cream Cheese Potato Soup Recipe
Cream Cheese Potato Soup Recipe photo by Taste of Home

Cream Cheese Potato Soup Recipe

Publisher Photo
"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.
TOTAL TIME: Prep: 20 min. Cook: 40 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Cook: 40 min.
MAKES: 12 servings

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

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.

Directions

  1. 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).
Originally published as Cream Cheese Potato Soup in Quick Cooking November/December 2003, p11

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.

Reviews for Cream Cheese Potato Soup

AVERAGE RATING
   (29)
RATING DISTRIBUTION
5 Star
 (27)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 8, 2014

Followed this recipe to the T. A big hit! This will be my go-to potato soup recipe from now on!

MY REVIEW
Reviewed Dec. 16, 2013

This is hands down the best potato recipe ever. My husband forbids me to make any other kind, even his mother's!! We like to crumble Ritz crackers in ours for a thickener and an extra zing.

MY REVIEW
Reviewed Feb. 9, 2013

Loved this soup! Made it as shown except for 2 things: I sauteed the onions and ham a little before adding them to the soup, and used rosemary instead of dill. Fast, easy, and delicious, and definitely a recipe I'll make again.

MY REVIEW
Reviewed Jan. 25, 2013

This just replaced my favorite potato soup recipe. My whole family loved it.

MY REVIEW
Reviewed Jan. 2, 2013

Delish! There are only 3 of us at home tonight for dinner so I prepared 1/2 the recipe. My picky teenage son informed me I need to double it. My husband says this recipe is a keeper. The only changes I made was I used bacon instead of ham and added lots of white pepper. We didn't have ham on hand and we like white pepper.

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