In your trusty crock pot, start by adding 2 pounds of frozen hash brown potatoes along with a small onion, finely diced. Give the mixture a gentle stir to ensure the potatoes and onions are well combined.

In a medium mixing bowl, blend together 8 ounces of softened cream cheese, 1 cup of sour cream, and a packet of ranch dressing mix. Mix until smooth and free of lumps.

Carefully pour the creamy mixture over the hash browns and onions in the crock pot, ensuring every bit is distributed evenly.

Pour in 3 cups of chicken broth, then sprinkle in 2 cups of shredded cheddar cheese and ½ cup of crumbled bacon. Season with ¼ teaspoon of black pepper and ¼ teaspoon of garlic powder. Stir until combined.

Cover your crock pot and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the potatoes are tender.

Once the cooking time is complete, lift the lid and stir the soup to combine all the flavors.

Ladle the creamy soup into bowls, garnishing with optional toppings such as chopped green onions, additional crumbled bacon, and shredded cheese.