• 1 (32-ounce) bag frozen diced hash brown potatoes
• 1 (32-ounce) carton chicken broth
• 1 (10.5-ounce) can cream of mushroom soup
• 1 (8-ounce) package cream cheese, softened and cubed
• 1 cup shredded cheddar cheese
• 1 small package real bacon bits
• salt and black pepper, to taste

Add the frozen potatoes, chicken broth, cream of mushroom soup, cream cheese, cheddar cheese, bacon bits, salt, and black pepper to a large slow cooker and stir to combine. Cover and cook on high for 6–7 hours or on low for 8–10 hours, stirring occasionally, until the potatoes are tender and the soup is creamy. Stir well before serving. Note: This soup is also delicious the next day, after the flavors have had time to meld.