Ingredients:

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

Directions:

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 until potatoes are tender, 7-8 hours (potatoes could take less time depending on your crockpot, check them at 5-6 hours). Top with green onions.

Bon Appetit!