Crockpot Hashbrown Potato Soup

This Crockpot Hashbrown Potato Soup is the ultimate comfort food—rich, creamy, and packed with flavor from crispy bacon, cheddar cheese, and tangy ranch seasoning.

This potato soup couldn’t be easier to make! Simply combine the ingredients in a 4- to 6-quart slow cooker and let it cook in two stages—starting on LOW to soften the potatoes, then finishing on HIGH to make the soup creamy.

• 32 ounces frozen diced hashbrown potatoes
• 1-1/4 cups condensed cream of chicken soup
• 4 cups chicken broth or stock
• 1 ounce packet powdered ranch dressing mix (such as Hidden Valley Original or Simply Organic)
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/2 teaspoon freshly-ground black pepper
• 1 pound bacon , cooked crisp and crumbled or chopped into bits, quantity divided
• 8 ounces brick style cream cheese , softened to room temperature and cubed
• 2 cups shredded sharp cheddar cheese , quantity divided
• 1/2 cup heavy cream
• kosher salt to taste
• snipped chives or thinly-sliced scallions , for garnish