Rebecca's Potato Soup

2 pkgs cream cheese
6 chicken bouillon cubes
1 pkg shredded hash browns
1 cup ham, cut in small, thin slices
1/2 cup finely chopped onion
1/2 cup bacon bits
1 tsp garlic powder
1 tsp dill weed
1/2 tsp white pepper

Combine bouillon cubes and 6 cups hot water in crock pot. Cube cream cheese and add to bouillon mixture. Cook on low for 1 hour, use a whisk to thoroughly combine cream cheese and bouillon. Add remaining ingredients and stir. Cook on low for 6 hours. Serves 12

Note: can substitute 1 1/2 cartons of Chicken broth for the bouillon cubes.