Ingredients:
6 cups water
7 tsp chicken bouillion granules
2 (8 oz each) packages cream cheese, cubed
1 package (30 oz) frozed cubed hashbrown potatoes, thawed
1 1/2 cups cubed fully cooked ham
1/2 cup chopped onion
1 tsp garlic powder
1 tsp dill weed
Directions:
In a dutch oven, combine water and bouillion. Add cream cheese; cook and stir until cheese is melted. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 18-20 minutes, or until vegetables are tender.
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