Crock pot baked potato soup

Ingredients:
1-30 oz bag frozen hash browns
1-32 oz box of chicken broth
1-10 oz can of cream of chicken soup
3 oz bacon bits
1 cup shredded cheddar cheese
1-8 oz pkg cream cheese
Salt and pepper to taste

Directions:

Add everything but the cream cheese to the crock pot and cook on low for 8 hours.  During the last hour of cooking, add the cream cheese and stir occasionally until it's all mixed in.  Serve.  (I actually put the whole batch of soup in my blender and made it smooth). I was REALLY happy with how easy this soup was and how good it turned out.