Cream Cheese Potato Soup

From Ella Harder

Yield: 8 servings
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  • 7 cup(s) Water
  • 7 tablespoon(s) Chicken Bullion Cubes
  • 16 ounce(s) cream cheese Cubed
  • 32 ounce(s) Potatoes (about 8) Cubed
  • 1 1/2 cup(s) Cooked Ham
  • 1/2 cup(s) Onion Chopped
  • 1 teaspoon(s) garlic powder
  • 1 teaspoon(s) Dill Weed


  1. Combine water and buillion in large pot. Add cream cheese.

  2. Cook and stir until cream cheese is melted.

  3. Stir in remaining ingredients.

  4. Simmer uncovered for 20 min until veggies are tender.
December 2011

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

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