Whenever I make this for my husband and I at home, there are always plenty of leftovers. I will usually keep them in the fridge for a day or two and see what we can finish up in that time. If there are still some remaining, which isn’t common, I will freeze individual bowls of it. Then, when I want some soup, I just pop one of these in the microwave and it’s done. Super simple and I never have to buy store-bought soups! Check out what they are saying about this recipe over at Julie’s Eats & Treats:
“This is my favorite go to soup now!!!”
This is so fast and delicious, you can make it any time of the year and it’s always a huge hit.
Ingredients
8 c. water, hottest tap water you can get
7 tsp chicken bouillon
2 – 8oz pkgs Philadelphia cream cheese, room temperature, creamed
1 – 32 oz frozen Ore-Ida cubed hash browns potatoes, thawed
1 1/2 c. fully cooked ham, cubed
1/2 c. chopped onion
1 tsp garlic powder
1 tsp dill weed
Instructions
In a large Crock Pot mix bouillion and hot water. Mix in cream cheese that has been creamed with a beater, potatoes, ham, onion, garlic powder and dill.
Cook on high for 4-6 hours or low 6-8 hours.
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Quick Tip: Line your crock pot first for easier cleanup!
Thanks again to Julie’s Eats & Treats for this mouthwatering and super creamy recipe.