Cream Cheese Potato Soup


8 c. water
7 tsp chicken bouillon
2 - 8oz pkgs cream cheese, cubed
1 - 32 oz frozen 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

1. In a dutch oven, combine the water & bullion.

2. Add cream cheese. Stir till melted.

3. Stir in remaining ingredients.
4. Simmer until veg are tender.

I used my crock pot!! But make sure to use a big one. I tried it first in my little one, which is from my good 'ol single days and it was almost overflowing. So I recommend on getting that big one out! It takes about 6-8 hours on low and 4 hours on high.