Potato Veggie Soup (Slow Cooker)

I decided to add some veggies to the slow cooker baked potato soup and loved the outcome so much I thought I had better write it down or I would forget. It was too good and too easy to not make again! Yum!

Potato Veggie Soup (Slow Cooker)

1 - 1 1/2 bags (32 oz. each) cubed hash browns
1 (16 oz.) pkg. frozen sliced carrots
2 heads of broccoli florets, chopped 
2 quarts chicken broth
2 cups water
1 (10 3/4 oz.) can cream of chicken soup
1 small onion, chopped
pepper to taste
1 (8 oz.) pkg. cream cheese, softened***

  In a slow cooker, combine potatoes, carrots, broccoli, broth, water, soup, onion, and pepper. Cover, and cook on "High" for 6 housrs, on 'Low' for 8 hours. About 1 hour before serving, stir in cream cheese, stirring occasionally, until combined.
Makes 10-12 servings.

*cooking times are approximate and vary with each individual slow cooker*

***Do not use fat free cream cheese. Regular cream cheese or low fat work well, but the fat free cream cheese does not melt, and ends up giving your soup an odd texture.