2 pounds small red potatoes, quartered
1 (8 ounce) package cream cheese, softened
1 envelope buttermilk ranch dry salad dressing mix
1 (10- 3/4 oz) can condensed cream of potato soup
Place potatoes in a 3.5 quart crockery cooker. In a small bowl combine cream cheese and salad dressing mix. Stir in soup. Add potatoes. Cover and cook on low-heat setting for 7 - 9 hours or on high heat for 3.5 to 4.5 hours. Stir to blend before serving.
315 calories 7 g protein 40 g carbohydrate 14 g fat 9 g saturated fat 45 mg cholesterol
665 mg sodium 768 mg potassium
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