These potatoes were so tasty that afternoon, and I have made them several times since. My husband didn’t go to the baby shower until the end, so all the potatoes were already cleared out by then. He asked what was in that crock pot and when I told him he looked pretty bummed. I told him not to worry because I could make them again at home. He really enjoyed them and now I make them all the time for us. Check out what they are saying about this recipe over at Recipe Lion:
“If these weren’t perfect enough, you had to go and make them in a crock pot — I can’t say no to crock pot! Love.”
I love putting these in the crock pot and going about my day. They are ready when it’s time to eat!
Ingredients
2 lb small red potatoes quartered
1 (8 oz) Philadelphia package cream cheese, softened
1 (10 3/4 oz) can cream of potato soup
1 envelope Hidden Valley ranch salad dressing mix
1 c. Kraft shredded cheddar cheese
Instructions
Place cleaned and quartered potatoes in a 2 quart Crock Pot.
In a bowl beat together cream cheese, soup and salad dressing mix. Stir in shredded cheese. Pour over potatoes in crock pot and stir.
Cover Crock Pot and Cook on low for 8 hours or until potatoes are tender.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Try it with pepper jack cheese.
Thanks again to Julie’s Eats & Treats for this super simple and tasty recipe.