Cheesy Potato & Ham Soup

This soup is rich and thick. To thin and create more servings, add additional broth.

Yield: 4 servings
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  • 6 teaspoon(s) chicken bouillon granules
  • 8 ounce(s) cream cheese softened
  • 6 slice(s) bacon
  • 1 chopped onion
  • 2 can(s) chicken broth or stock
  • 3 pound(s) baking potatoes peeled & diced
  • 1/2 teaspoon(s) salt
  • 1/2 teaspoon(s) pepper
  • 1 teaspoon(s) garlic powder
  • 1 cup(s) sharp cheddar cheese shredded
  • 1 1/2 cup(s) cooked ham cubed


  1. In a small skillet, pour in 1/2 cup water; add bouillon and cream cheese. Over low heat, use a whisk to melt cheese into water, until smooth and creamy.
  2. In a medium skillet, cook bacon until crisp. Remove bacon, leaving grease in skillet, and crumble bacon. Add onion to skillet and cook until translucent and soft.
  3. In a large Dutch oven, add broth, spices, potatoes, and onions. Over medium heat, cook until potatoes are tender, 15-20 minutes. Stir in cream cheese mixture, bacon, ham and cheddar cheese. Heat through.
December 2013

This recipe is a personal recipe added by CynthMic and has not been tested or endorsed by MyRecipes.

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