10.75 oz can condensed cream of potato soup, undiluted
1/4 cup 2% milk
1 envelope buttermilk ranch salad dressing mix
3 tbsp scallions, thinly sliced
Instructions
In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon. Drain on paper towels. Drain drippings, reserving 1 tbsp.
Place potatoes in a slow cooker. In a bowl, beat the cream cheese, soup, milk, dressing mix, and reserved drippings until blended. Stir into potatoes. Sprinkle with bacon.
Cook, covered on low 7-8 hours until potatoes are tender. Top with scallions.
Originally Submitted
8/30/2013
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