I usually have a pretty hard time getting my kids to eat their meat and potatoes. That isn’t the case at all when I give them this ham and potato soup. I have learned after making it a few times, I am better off just doubling the recipe so that we don’t run out. It’s okay if there are a few leftovers, because they are so tasty the next day, or even later on for a midnight snack. You can even make this ahead of time and freeze it for later. Check out what they are saying about this recipe over at Julie’s Eats & Treats:
“This is my favorite go to soup now!!!”
I never make potato soup any other way anymore!
Ingredients
8 c. water, hottest tap water you can get
7 tsp chicken bouillon
2 – 8oz pkgs Philadelphia cream cheese, room temperature, creamed
1 – 32 oz frozen Ore-Ida cubed hash browns potatoes, thawed
1 1/2 c. fully cooked ham, cubed
1/2 c. chopped onion
1 tsp garlic powder
1 tsp dill weed
Instructions
In a large Crock Pot mix bouillon and hot water. Mix in cream cheese that has been creamed with a beater, potatoes, ham, onion, garlic powder and dill.
Cook on high for 4-6 hours or low 6-8 hours.
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Quick Tip: Serve with croutons.
Thanks again to Julie’s Eats & Treats for this hearty and tasty soup recipe.
