Hidden Valley Ranch Potatoes

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

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 for 7 to 8 hours. Stir before serving.

Serves 8 to 12.