Crockpot Potato Broccoli Cheddar Soup

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

3 (14.5-oz) cans of chicken broth

1 (10.75-oz) can broccoli cheese soup

2 cups chopped fresh broccoli

1 (1-oz) package ranch salad dressing mix

1 pound bacon, cooked and chopped

2 cups shredded cheddar cheese

1 (8-oz) package of cream cheese

Instructions:
Combine hash browns, chicken broth, broccoli cheese soup, chopped broccoli, 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.