Easy Crock-Pot Potato Soup
adapted by me, original recipe found at Pearls, Handcuffs & Happy Hour
1 (30oz) bag of frozen hash browns (diced or shredded)
Combine everything EXCEPT for the cream cheese. Cook for 6-8 hours on low heat. About 1 hour before serving, add cream cheese and keep heated until thoroughly melted. Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!