2 lb. small red potatoes, quartered
1 (8 oz.) pkg. cream cheese, softened
1 envelope buttermilk Ranch dry salad dressing mix
1 (10 3/4 oz.) can condensed cream of potato soup

Place potatoes in a 3 1/2-quart crockery cooker. In a small bowl, combine cream cheese and salad dressing mix. Stir in soup. Add to potatoes. Cover and cook on low-heat setting for 7 to 9 hours or on high heat setting for 3 1/2 to 4 1/2 hours. Stir to blend before serving.

Makes 6 servings.