We love soups around here and this is one of our all time favorites.  The cream cheese makes it nice and creamy, while the garlic and dill give it a wonderfully delightful flavor.

It’s one of those soups that is simple enough to serve as one of our regular main dishes but delicious enough to feed to guests, too.  And it’s very economical, which is always a plus!  We love it with the ham, but if you aren’t fond of pork or are wanting to cut costs even farther, you could easily leave it out and enjoy a tasty meatless dish.

Cream Cheese Potato Soup with Ham

INGREDIENTS:

6 c. water
7 tsp. chicken bouillon
2 packages (8 oz.) cream cheese, cubed
4 c. peeled, diced potatoes (I love using this tool to dice potatoes in seconds!)
1 ½ c. fully cooked ham, cubed
½ c. chopped onion
1 tsp. garlic powder
1 tsp. dill weed

INSTRUCTIONS:

1.  Combine water & bouillon.
2.  Add the cream cheese; cook & stir until cream cheese is melted. (I like to use a whisk.)
3.  Stir in the remaining ingredients.
4.  Simmer, uncovered, for 18-20 minutes or until all vegetables are tender.

Yield: About 3 quarts

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