Ingredients
6 bacon strips, chopped2-1/2 pounds small red potatoes, cubed1 package (8 ounces) cream cheese, softened1 can (10-3/4 ounces) condensed cream of potato soup, undiluted1/4 cup 2% milk1 envelope buttermilk ranch salad dressing mix3 tablespoons thinly sliced green onions
Preparation
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 tablespoon.
Place potatoes in a 3-qt. slow cooker. In a bowl, beat cream cheese, soup, milk, dressing mix and reserved drippings until blended; stir into potatoes. Sprinkle with bacon.
Cook, covered, on low until potatoes are tender, 7-8 hours. Top with green onions.
