Mary from Mornings with Mary & Josh had a few of us from The River over for dinner one night, and I made a fool of myself.
Why, you ask? Because I ate probably three bowls of potato soup, with no shame. It was that good.
She graciously shared her easy potato soup recipe with me. I assumed it would take forever, like most Pinterest recipes I try, so I had to do a double take when I read the recipe, because it basically has four steps. FOUR STEPS to dinner. It made my week.
This easy potato soup recipe can feed 12. For those of you who are cooking for yourself or a small family, I suggest taking half the potato soup and freezing it for another wintry week.
Mary’s Easy Potato Soup
6 c. chicken broth (or 7 tsp. chicken bouillon granules + 6 c. water)
Two 8-oz. packages of cream cheese, cubed
One 30-oz. frozen package of diced hash brown potatoes
1 ½ c. diced ham
2 c. chopped onions
1 tsp. garlic powder
1 tsp. fresh dill
P.S. If you need to eat more vegetables (like I always do), feel free to add a bag of frozen peas or cook in some kale!
1. Heat: In a large pot, heat the chicken broth in a pot over medium heat (if using bouillon granules, combine with 6 c. of water and heat).
2. Chop: Dice the ham and onion, cube the cream cheese, and finely chop the dill while broth is heating.
3. Add Cream Cheese: Add the cream cheese cubes to the chicken broth, continue to heat and stir until smooth.
4. Add the Rest: Add the remaining ingredients and cook on medium high for 18-20 minutes or until potatoes are tender. (I even cooked mine down further on low for about 10-15 minutes to thicken it a bit more!)
Hope you like it! This Easy Potato Soup recipe is great paired with a salad and baguette. We should all thank Mary for making our lives a little bit easier 😉
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