Paula Deen's Potato Soup

Now that Autumn is here and with the cooler days we're having in Tennessee, I'm in the mood for some yummy, hot soup.  My sister-in-law introduced my family to this soup several months ago and we loved it.  It's so easy to make so if you decide to try it, I hope that you'll enjoy it as much as we do. 

• 1 bag (30 oz) frozen hash-brown potatoes
• 2 cans (14 oz ea) chicken broth
• 1 can (10.75 oz) cream of chicken soup
• 1/2 C chopped onion
• 1/3 tsp ground black pepper
• 1 pkg (8 oz) cream cheese, softened
• Garnish: minced green onion, Cheddar, shredded, and bacon

In a crock pot, combine potatoes, broth, soup, onion, and pepper. Cover, and cook on low for 5 hours.  Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined.
Garnish with green onion, and/or Cheddar and bacon if desired.