A friend gave me this recipe years ago and it's become a standard in our home. I figured considering hte brisk temps and the fact we have a soccer game tonight it would be perfect.
HAM, CREAM CHEESE AND POTATO SOUP
(Source: Sierra vista Woman’s Club)
6 c water*
7 tsp chicken bouillon granules (I sub chicken broth with a little bouillon added)
2 pkgs. (8 oz) cream cheese, cubed
1 pkg (30 oz) frozen cubed hash browns potatoes, thawed
1-1/2 c cubed, fully cooked ham
1/2 c chopped onions
1 tsp garlic powder
1 tsp dill weed
In a dutch oven, combine water & bouillon. Add cream cheese; cook & stir until cheese melts. Stir in remaining ingredients. Simmer, uncovered, for 18-20 minutes or until vegetables are tender.
*Use more or less water depending how thick you like your soup.