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| Ingredients: |
6 cups water
7 tsp chicken bouillon granules
2 packages (8 ounces each) cream cheese, cubed
1 package (30 ounces) frozen cubed hash brown potatoes, thawed |
1-1/2 cups cubed fully cooked ham
1/2 cup chopped onion
1 tsp garlic powder
1 tsp dill weed |
| Cooking
Instructions: |
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.
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| Serving
Suggestions: |
| When served, add bowls of green onions, sour cream, grated cheddar cheese and Bacon Bits . . . |
| Additional
Comments: |
I use 2-1/2 cups each of homemade chicken and ham stock, 1 cup water and 3 tsp chicken granules. Add sliced fresh mushrooms, carrots, celery and onions. Add 1-1/2 Tbsp whole caraway seeds, 1 Tbsp fresh chopped parsley and 2 small cloves of minced garlic.
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