Shannon's Ranch Potatoes

By dizzybetts

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Ingredients

2 bags (24 ounces each) frozen hash brown potatoes, partially thawed
2 packages (8 ounces each) cream cheese
2 envelopes Hidden Valley Ranch dressing mix
2 cans cream of potato soup

Details

Servings 8
Adapted from southernfood.about.com

Preparation

Step 1

Put hash brown potatoes in slow cooker. Combine remaining ingredients in a bowl; stir well then add to
potatoes. Gently stir to blend. Cook on low 7 to 8 hours. Stir before serving.