"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Cream Cheese Potato Soup Recipe

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This recipe for Cream Cheese Potato Soup, by , is from The Sharp Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kelly (Clark) Pope
Added: Sunday, September 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 cups water
7 tsp chicken bouillon granules
2 (8 oz) pkgs cream cheese, cubed
1 (30 oz) pkg frozen cubed hash brown potatoes, thawed
1-1/2 cups fully cooked ham, cubed
1/2 cup onion, chopped
1 tsp garlic powder
1 tsp dill weed (optional)
2 cups broccoli, chopped (optional)

Directions:
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.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 min.

 

 

 

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