Place all the ingredients except for the cheese and toppings in a crock pot. Cover and cook on low for 5 hours.
Dice up the cream cheese, Stir in the cream cheese and the shredded cheddar cheese. Cover and cook on low for 20-30 more minutes until the cheese is melted.
Serve warm topped with your favorite toppings and enjoy!
Notes
You can use 1 30 oz bag of frozen diced hash browns instead of potatoes in this recipe if you prefer. Refrigerate any leftover soup in an airtight container for up to 5 days. The soup will thicken as it cools so you will want to add broth when reheating the soup to thin it back out.