Slow-Cooked Ranch Potatoes Recipe
- 6 bacon strips, chopped
- 2-1/2 pounds small red potatoes, cubed
- 1 package (8 ounces) cream cheese, softened
- 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
- 1/4 cup 2% milk
- 1 envelope buttermilk ranch salad dressing mix
- 3 tablespoons thinly sliced green onions
- 1. 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.
- 2. 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.
- 3. Cook, covered, on low 7-8 hours or until potatoes are tender. Top with green onions. Yield: 10 servings.
3/4 cup: 230 calories, 12g fat (6g saturated fat), 33mg cholesterol, 545mg sodium, 25g carbohydrate (2g sugars, 2g fiber), 6g protein.
Reviews for Slow-Cooked Ranch Potatoes
"Instead of cream of potato soup, I made a white sauce; left out the bacon. It was very creamy and delicious. Thanks, Lynn, for sharing this recipe."
"Good but a little to salty for me."
"Made as directed with additional milk. To me these were just OK. The sauce is thick and heavy. It is very salty with the ranch mix and bacon and I love salt. The flavor is just ranch. I could hardly taste the bacon. I don't think I would ever make them again."
"After reading other reviews about this turning out a bit dry I cut the potatoes and bacon in half but used the full amount of the remaining ingredients. (Also used Cream of Mushroom soup because that is what I had.) They came out wonderfully "saucy" with the extra sauce good on a plain saut?ed chicken breast. I did add a bit of garlic powder and some salt and pepper. Next time I think I'll just brown a couple of chicken breasts and lay them on top of the potatoes in the slow-cooker with a sprinkle of paprika... easy-peasy one pot dinner! Oh, and 5 hours was plenty of time."
"Made this yesterday. Didn't have cream of potato soup so used cream of onion and added garlic. Also used Yukon Gold potatoes instead of red. Excellent recipe! Was done in under 5 hours. Will definitely make again!"
"Fixed this yesterday and it was great. I mixed more milk in before cooking, since other reviewers stated that they got a little dry. Also only cooked for 5 hours and they were done. Will be having these again."
"Had this last night. This could be a meal on its own. I would make it a little bit creamier next time (more milk, maybe?), but a great recipe. I did cook it on low for 8 hours, and it was ready before then (did not take note of time it was done). Definitely a keeper!"
"These potatoes smelled amazing cooking in the crock pot! Great recipe! I did have to add a little more milk during the cooking process."
"I was disappointed as there was not enough flavor for me and I made with real bacon. Not sure why I tried this, as Potato Salad is judged against my Grandmother's, which I grew up eating, so I compare all potato salad recipes to hers."
"My Granddaughter helped me make this for Labor Day, she kept lifting the lid to take a whiff.. She gave it 2 thumbs up. I would have liked a litte more creamy consistancy."
"Very good. I had no baco,n but added some bacon bits towards the end of cooking time. (I think real bacon would be better!) This would work with any flavor cream soup. I served these with a sprinkle of grated cheddar on top. Next time I will also add a little more milk for a slightly thinner consistency. I cooked these on High for 3-4 hours and they cooked up just fine."
"I just got my recent Taste of Home magazine and this recipe caught my eye. While I was preparing it, I thought it would be too dry so I added about a 1/3 cup of milk during the last few hours and stirred it up.These were so delicious and my husband loved them. He is hard to please when it comes to new recipes. Would definitely make this dish again!"