Tuesday, December 8, 2009

Tasty Tuesday: Cream Cheese Potato Soup

It's one of those soup kind of days so I thought I'd share one of our all time favorite soups...nice and creamy, full of flavor, and filling too. It's yummy enough to feed to guests and simple enough to serve as one of your regular main dishes.

Cream Cheese Potato Soup
6 c. water
7 tsp. chicken bouillon
2 packages (8 oz.) cream cheese, cubed
1 package (30 oz.) frozen cubed hash brown potatoes, thawed**
1 1/2 c. fully cooked ham, cubed
1/2 c. chopped onion
1 tsp. garlic powder
1 tsp. dill weed

Combine water & bouillon. Add the cream cheese; cook & stir until cheese is melted. Stir in the remaining ingredients. Simmer, uncovered, for 18-20 minutes or until all vegetables are tender.
Yields: about 3 quarts (12 servings)

** To save money I simply peel and cube regular potatoes

For other recipe ideas, check out Balancing Beauty and Bedlam's Tasty Tuesday, Blessed with Grace's Tempt my Tummy Tuesday, and All the Small Stuff's Tuesday's at the Table.


  1. You had me at cream cheese!!!

    Oh my this sounds so good!

  2. The addition of the cream cheese is interesting, but I think I will give this a try soon. It's definitely warm and filling soup weather around here right now. I would love for you to come join me for Crock Pot Wednesday sometime. It's a great way to share and receive delicious ideas. Come check it out. This soup would be perfect for that.

  3. How many cups of regular potatoes do you use? Also, do you cook them before you put them in this? Thank you so much for sharing! This looks great!

    1. I use 4 cups of potatoes. And, no I don't cook them before hand. Just peel them, cut them up and throw them in. The soup is done once the potatoes are soft. Hope you enjoy it!


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