Slow Cooker Potato Soup

• 32oz frozen hash browns
• imitation bacon crumbles
• 32oz vegetable broth
• 1 can (10.5oz) cream of mushroom soup
• 1.5 cups shredded cheddar
• 1 cup heavy cream or milk

Combine hashbrowns, bacon crumbles, broth, and cream of mushroom soup in a slow cooker. Cook on low 5-6 hours. Half an hour before completion, add cheese and heavy cream and mix until well-incorporated.