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Cream Cheese Potato Soup

Name: Cream Cheese Potato Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 12 servings (about 3 quarts).
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

22 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 40 min.

Makes

12 servings (about 3 quarts)

Updated: Jun. 30, 2023

"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.

Cream Cheese Potato Soup Recipe photo by Taste of Home

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 over medium heat until cheese is melted. Stir in the remaining ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 18-20 minutes or until vegetables are tender.

Nutrition Facts

1 cup: 158 calories, 8g fat (5g saturated fat), 30mg cholesterol, 779mg sodium, 14g carbohydrate (1g sugars, 1g fiber), 7g protein.

Cream Cheese Potato Soup

Ingredients

Directions

Nutrition Facts

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