Fill Up On Your Favorite Ham & Potato Soup With One Secret Ingredient

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.