Ingredients
2 lb red potatoes, quartered or cubed
8 oz cream cheese, softened
1.5 oz dry ranch dressing mix, (1 packet), or buttermilk ranch dressing mix
10.75 oz condensed cream of potato soup, (1 can), undiluted
1 cup cheddar cheese, or Mexican cheese
salt, a pinch, to taste
ground black pepper, to taste
Preparation
Place potatoes in a 3½-quart crock pot.
Combine cream cheese and dry ranch dressing mix into a small bowl and mix.
Add the potato soup to the crock pot and stir.
Then, add the cream cheese and ranch mixture.
Sprinkle in shredded cheddar cheese on top evenly.
Cover and cook on High for 3½ to 4½ hours, or on Low for 7 to 9 hours.
Stir occasionally to prevent burning.
Serve and enjoy!
