CROCKPOT WEDNESDAY

I love potatoes and I think I could eat them every day. Today's recipe sounds like a keeper! It comes from the current issue of TASTE OF HOME.

SLOW-COOKED RANCH POTATOES
6 bacon strips, chopped
2 1/2 lbs. small red potatoes, cubed
1 pkg. cream cheese, softened-8oz.
1 can (10 3/4 oz.) condensed cream of potato soup, undiluted
1/4 c. 2% milk
1 envelope buttermilk ranch salad dressing mix
3 tbsp. 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, reserving 1 tbsp.
Place potatoes in a 3 qt. 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 7-8 hours or until potatoes are tender. Top with green onions.