Sunday, October 3, 2010

Alfredo Potato Soup

4 cups chicken broth
2 cups water
2 packages (8 oz each) cream cheese, cubed
1 package (30 oz) frozen cubed hash brown potatoes, thawed Or really whatever you have on hand.
some bacon cooked and crumbled or packaged real bacon pieces
1/2 cup chopped onion
1 tsp garlic powder
1 tsp dill weed

Combine the water and broth.  Add the cream cheese; cook and stir until
cheese is melted.  Stir in remaining ingredients.  Simmer, uncovered,
for 18-20 minutes or until vegetables are tender.
*It's going to seem like this is waaaay too much stuff for a regular sized pot, BUT it just fits. Make sure you watch it though.

Yield:  12 servings (about 3 quarts)

No comments: