Slow Cooker Crack Potato Soup

Maybe it's not the best time of year for soup. I made this several weeks ago, when it was colder and before California started to give us weather whiplash. I thought it was delicious. So did Doug and Tyler. My 4 year old niece was less than impressed. I'll keep working on developing her taste buds.

• 1 bag (30-32 oz) frozen shredded hash browns
• 3 cans (14.5 oz each) chicken broth
• 1 can (10.75 oz) cream of chicken soup
• 1 package (1 oz) ranch salad dressing mix
• 1 lb bacon, cooked and chopped
• 2 cups shredded cheddar cheese
• 8 oz cream cheese

Combine hash browns, broth, soup, dressing 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. 

Serves 8-10

Prep Time: 5 minutes

Total Time: 8 hours, 5 minutes

Recipe from PlainChicken.com