Recipe by Geema
Beat the heat and keep your kitchen cool by serving this delicious and creamy potato dish to go with your grilled dinner. This is one recipe where I break my "no canned soups" credo. It's just too good to pass up. This recipe is from BHG's Slow Cooker Book.
Top Review by Logan's Mommy
I've made this as directed twice now for BBQs and am going to have to start doubling the recipe since! The first time I used well scrubbed russets (it was what I had) and left the skins on, the second time I used both russets and red potatoes and it turned out beautiful and yummy each way, the kids loved it. I cooked it on High for 3 1/2 hours.
- 2 1⁄2 lbs small red potatoes, quartered
- 1 (8 ounce) container sour cream
- 1 (1/16 ounce) package buttermilk ranch salad dressing mix
- 1 (10 1/2 ounce) can condensed cream of chicken soup