Cream Cheese Potato Soup

I’ve been wanting to share this but it was so warm it didn’t feel like soup season, but today feels chilly so I’ll hurry and post this. I just made this for the first time and it is so easy, fast, with few ingredients, and it’s really good. It’s a good recipe that you could keep the ingredients on hand in the freezer and the rest you usually have on hand.
Cream Cheese Potato Soup
6 cups water
7 tsp. chicken bouillon granules
1 pkgs (8 oz each) cream cheese, cubed and softened
1 pkg (30 oz) frozen shredded hash brown potatoes, thawed
1 1/2 cups cooked ham, cubed
1 tsp. garlic powder
1 1/2 tsp. dill weed

In a large pot, combine the water and bouillon. Add cream cheese; cook and stir until cheese is melted. Stir in the remaining ingredients. Simmer, uncovered for 18-20 minutes or until vegetables are tender. Makes about 3 quarts, approximately 12 servings.

Tips: Ore-Ida brand has a 30 oz bag of hash browns perfect size for this, but I accidently bought the cubed hash browns and it was really good, I liked the chunks of potato. After everything has simmered for a few minutes it said to mash the hash browns with a potato masher to break them up, but not like mashed potatoes, but I didn’t do this cuz I like the soups to have chunks. Also you can buy the ham already diced and cooked in the lunchmeat section in an 8 oz size bag and it was perfect. Oh, and next time I think I’ll warm up the cream cheese in the microwave before because I could never get it all melted, there were little chunks still. Hope you like it.