Ingredients
6 cups water7 teaspoons chicken bouillon granules2 packages (8 ounces each) cream cheese, cubed1 package (30 ounces) frozen cubed hash brown potatoes, thawed1-1/2 cups cubed fully cooked ham1/2 cup chopped onion1 teaspoon garlic powder1 teaspoon dill weed
Preparation
In a Dutch oven, combine the water and bouillon. Add cream cheese; cook and stir over medium heat until cheese is melted. Stir in the remaining ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 18-20 minutes or until vegetables are tender.
