3 cups water
3-1/2 tsp. chicken bouillon granules
1 pkg. (8 oz) cream cheese, cubed
1/2 pkg (30 oz) frozen cubed hash brown potatoes, thawed
3/4 cup cubed fully cooked ham
1/4 cup chopped onion
1/2 tsp. garlic powder
1/2 tsp. dill weed
In a Dutch oven or Large saucepan, combine the water and bouillon. Add the cream cheese; cook and stir until cheese is melted. Stir in the remaining ingredients. Simmer, uncovered, for 18-20 minutes or until vegetables are tender. Yield: 6 servings. (about 1-1/2 quart)
3-1/2 tsp. chicken bouillon granules
1 pkg. (8 oz) cream cheese, cubed
1/2 pkg (30 oz) frozen cubed hash brown potatoes, thawed
3/4 cup cubed fully cooked ham
1/4 cup chopped onion
1/2 tsp. garlic powder
1/2 tsp. dill weed
In a Dutch oven or Large saucepan, combine the water and bouillon. Add the cream cheese; cook and stir until cheese is melted. Stir in the remaining ingredients. Simmer, uncovered, for 18-20 minutes or until vegetables are tender. Yield: 6 servings. (about 1-1/2 quart)