In your crock pot, start by adding 2 pounds of frozen hash brown potatoes along with 1 finely diced small onion. Stir gently to distribute the onions evenly.

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

Pour the cream mixture over the potatoes and onion in the crock pot, ensuring that it envelops the potatoes.

Pour in 3 cups of chicken broth, then add 2 cups of shredded cheddar cheese, ½ cup of cooked and crumbled bacon, ¼ teaspoon of black pepper, and ¼ teaspoon of garlic powder. Stir gently until mixed.

Cover the 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 cooking is complete, stir the soup well, then serve with additional toppings if desired.