Contributed By: jugreerCookingcache.com
A variation on scalloped spuds.
2 lbs Small red potatoes, quartered
2 (8oz) packages Cream cheese,* softened
1 can Cream of potato soup,* undiluted
1 Envelope Ranch salad dressing mix
1 tbsp Milk*
Place potatoes in crockpot. In a bowl beat together cream cheese, soup, salad dressing mix and milk. Stir into potatoes. Cover and cook on low for 8 hours or until potatoes are tender.
*Using lowfat cream cheese, soup, and milk will reduce fat and calories.
Commented by: jlwyler
Easy to make. i doubled the recipe and used cream of chicken soup - but also added water so the I could make it into a soup type meal. We had leftovers and turned it into a chicken casserole by laying chicken in the bottom. Add mixed veg. to the ramining soup and mix w/ 2cups water and stir and pour over top of chicken - baked until chicken was done. this was a great 2nd meal.
Commented by: bodenbadger
I used cream of chicken soup...it was soooooo good!
Commented by: sallebaby
This is actually very good. My family and I enjoyed this very much. Using cream of celery works as well . There are some variations also: sour cream, butter, corn, green beans(as in green bean casserole- works the same).
Total Preparation Time: 15 to 30 minutes Ingredients: Vegetables Actual Cooking Time: More than 2 hours Number of Servings: 6 Special Features: Simple (6 ingredients or less) Crock Pot Meal Type: Entree