Serving Size / Yield
- 2 to 2 1/2 lbs. new potatoes, unpeeled and quartered
- one 8-oz. pkg. cream cheese, softened
- one 10-oz. can fiesta nacho soup
- one 1-oz. envelope buttermilk ranch salad dressing mix
- 1 C. milk
Place potatoes in a 6-quart slow cooker. With mixer, beat cream cheese until creamy and fold in nacho soup, salad dressing mix, and milk. Stir in potatoes. Cover and cook on low for 3-4 hours or until potatoes are well done.