Cream Cheese Potato Soup

6 cups water

7 tsp chicken bouillon granules

2 packages (8 oz each) cream cheese, cubed

1 pkg (30 oz) frozen cubed hash brown potatoes, thawed

1 1/2 cup cubed fully cooked ham

1/2 cup chopped onion

1 tsp garlic powder

1 tsp dill weed

In pot, combine 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.

Serves 12