Crockpot Crack Potato Soup

Ingredients

• 1 (30 to 32-oz) bag frozen shredded hash browns

• 3 (14.5-oz) cans chicken broth

• 1 (10.5-oz) can cream of chicken soup

• 1 (1-oz) package Ranch Salad Dressing mix

• 1 pound bacon, cooked and chopped

• 2 cups shredded cheddar cheese

• 1 (8-oz) package cream cheese, cubed

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Instructions

Combine hash browns, chicken broth, cream of chicken soup, ranch dressing mix, and bacon in a 6-quart slow cooker. Cover and cook on low for 8 hours. 15 minutes before serving, stir in cheddar cheese and cream cheese until melted. Use a whisk to get cream cheese incorporated into soup.