Crock pot crack potato soup

Name: Crock pot crack potato soup
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Ingredients: 30 oz frozen hashbrowns (shredded); 1 can cream of chicken soup (10.5 oz can); 1/2 teaspoon back pepper; 1 package ranch seasoning mix; 4 cups chicken broth; 12 bacon slices (cooked and chopped); 8 oz cream cheese (diced); 1 1/2 cups shredded cheddar cheese

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Prep Time: 15 minutes

Cook Time: 360 minutes

Total: 375 minutes

Servings: 6

Ingredients

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30 oz frozen hashbrowns (shredded)1 can cream of chicken soup (10.5 oz can)1/2 teaspoon back pepper1 package ranch seasoning mix4 cups chicken broth12 bacon slices (cooked and chopped)8 oz cream cheese (diced)1 1/2 cups shredded cheddar cheese

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Instructions

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Step 1

In a 6 quart slow cooker, add hashbrowns, cream of chicken soup, ranch mix, broth, and 8 sliced of chopped bacon. Cook on low for for 4-6 hours or high for 3-4.

Step 2

One hour before serving, stir in 1 cup cheddar cheese and the cream cheese.

Step 3

Cover and allow the cheeses to mel.

Step 4

Stir thoroughly to incorporate the cheese.

Step 5

Serve with the remaining cheddar cheese and the chopped bacon.