2 lb small red potatoes quartered
1 (8 oz) Philadelphia package cream cheese, softened
1 (10 3/4 oz) can cream of potato soup
1 envelope Hidden Valley ranch salad dressing mix
1 c. Kraft shredded cheddar cheese
Place cleaned and quartered potatoes in a 2 quart Crock Pot.
In a bowl beat together cream cheese, soup and salad dressing mix. Stir in shredded cheese. Pour over potatoes in crock pot and stir.
Cover Crock Pot and Cook on low for 8 hours or until potatoes are tender