Cream Cheese Potato Soup

Cream Cheese Potato Soup
Cream Cheese Potato Soup
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  • CourseSoups
Cream Cheese Potato Soup
Cream Cheese Potato Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
  • CourseSoups
Ingredients
  • 6 cups chicken or vegetable broth
  • 1 30 oz. bag frozen hash browns, Southern Style
  • 1 cup onion, diced
  • 1 cup celery, diced
  • 1½ cups carrots, sliced
  • 2 cups ham, diced
  • 1 tsp. dill
  • 1 tsp. garlic powder
  • 2 8 oz. packages cream cheese, cut into cubes
Instructions
Stove Top
  1. ♦ Put all these ingredients into a Dutch oven.
    ♦ Bring to a boil, turn down heat and simmer, uncovered, for 20-30 minutes - until all vegetables are tender. Give it a good stir to blend cream cheese if needed.
Crockpoot
  1. ♦ Put all ingredients except the cream cheese into your Crockpot.
    ♦ Set on low for 7 hours or high for 4 hours. In the last hour, stir in the cream cheese and leave the lid off to allow soup to thicken. You will need to give it a good stir to blend cream cheese.
  2. Serve with a sprinkle of shredded Cheddar or an extra shake of dill.
Terri's Notes

~ Recipe adapted from ‘Taste of Home’
~ Veggies and ham can be prepped in advance, takes 5 minutes to put together.
~ Yes, you can use fresh potatoes, about 7 cups diced.  You can also pick up diced carrots and celery from the salad bar at your grocer!
~ Use leftover ham or ½ inch thick slice, ¾ lb., of good deli ham is about 2 cups diced.

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