Crockpot Ranch Potato Salad

Last week our church put on a Christmas tea for the ladies.  Our dinner consisted of appetizers and I brought a new recipe: Crockpot Ranch Potato Salad. 

Yum-o. 

And, easy too!

Crockpot Ranch Potato Salad – Inspired by Mostly Homemade Mom

Ingredients

• 8-10 medium red or yellow potatoes
• 1 (8oz) container of Neufchatel cream cheese
• 1 C milk
• 1 T white whole wheat flour
• 1/4 C powdered buttermilk
• 2 tsp. parsley
• salt and pepper
• 1 T minced onion
• 4 oz. colby jack cheese
• 1/8 C cooked and crumbled bacon
• Chives

Directions

Wash potatoes and chop them into 1-inch cubes.  I chose to leave the peels on, but you could alternatively peel them if you prefer. 

Place the potatoes in a lightly greased crockpot (preferably a 2 or 4 qt size). Season well with salt and pepper.  

Whip the softened cream cheese until light a fluffy.  Add 1/4 C powdered buttermilk, 2 tsp. parsley, 1 T minced onion whisk until combined. 

Whisk 1 T white whole wheat flour into 1 C milk.  Slowly add the milk mixture to the softened cream cheese until the ingredients are well blended. 

Pour the cream cheese mixture over the potatoes and stir.  Cover and cook on low for 6-8 hours, or until potatoes are tender.  If possible, stir 2-3 times during the cooking time. 

30 minutes before serving, top with chives, shredded colby jack cheese and crumbled bacon, if desired. 

Serve warm.

Enjoy!