Yummy crockpot potato soup recipe

If by chance there is still winter where you live you will be thanking me later for this so easy, most delicious soup recipe. It came (of course) from another blogger who had pinned it from yet a different blog (you know how these things go) and I was a little skeptical because it IS so easy. How could it possibly be as good as I wanted it to be when it was so easy? Well it was SO good that I was calling my BFF on the phone after dinner telling her to make it the next day. Rarely do good and easy come together in such a nice package. Here you go:

Crockpot Potato Soup

30 oz bag of frozen shredded hash browns
42 oz chicken broth (I used a small carton and a can, pretty sure I was close anyway)
1 can cream of chicken soup
1 8 oz block cream cheese
1/2 C. chopped onion (I don't like onion so I left this out and added a tsp. of Penzey's toasted onion powder)

Put it all in the crock pot and let it go for 6-8 hours on low. Mine was done after 6 and I did open it a couple times to stir and incorporate the cream cheese. I thought it was too thin at first but it thickened up as the potatoes cooked. And this is really truly it! We ate ours with shredded sharp cheddar and bacon, along with a spinach salad for those who like green stuff and a loaf of fresh baked bread. It was a tasty meal for one of the three cold nights we've had this winter. Sadly, I think winter might really be on it's way out - it was in the mid seventies here today. I'm sure if you're stuck in the snow you're telling me to suck it right now but I'm a winter girl at heart who has had NO winter this year. Sniff, sniff.

Ah well, I can always crank the A/C and comfort myself with soup ;-)