#TOPRECIPES SLOW COOKER CRACK POTATO SOUP

INGREDIENTS:

• 1 (30 to 32-oz) bag frozen shredded hash browns
• 3 (14.5-oz) cans chicken broth
• 1 (10.75-oz) can cream of chicken soup
• 1 (1-oz) package Original Hidden Valley Ranch Salad Dressing mix
• 1 pound bacon, cooked and chopped
• 2 cups shredded cheddar cheese
• 1 (8-oz) package cream cheese

INSTRUCTIONS:

1. 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.
2. 15 minutes before serving, stir in cheddar cheese and cream cheese until melted.

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