Posted by: marthabernie | October 1, 2013


Another slow cooker recipe while the weather remains hot here in California.  It is also easy to dramatically cut the fat by using lower fat or non fat items.


6 strips bacon, chopped

2-1/2 pounds small red potatoes, cubed

1 pkg cream cheese (8 oz.)

1 can condensed cream of potato soup, undiluted

1/4 cup 2% milk

1 envelope buttermilk ranch salad dressing mix

3 tablespoons thinly sliced green onions

In a large skillet, cook bacon over medium heat until crisp, stirring occasionally.  Remove with a slotted spoon; drain on paper towels.  Drain drippings, reserve 1 tablespoon.  Place potatoes in 3 quart slow cooker.  In a bowl, beat the cream cheese, soup, milk, dressing mix and reserved drippings until blended; stir in potatoes.  Sprinkle with bacon.  Cook, covered, on low 7 to 8 hours or until potatoes are tender.  Top with green onions and serve.

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