Crockpot ranch potatoes

It's official.  It's sweatshirt weather.  It's PERFECT running weather.  College football started (with an ISU win too)! It smells like Fall.  Summer is over. I'm really sore about this. Not because I hate Fall, but because I despise Winter.  If it didn't come before Winter, Fall would be one of my faves actually.  Who doesn't love tailgating, and hoodies, and soups, and jeans, and the pretty colors of the leaves on the trees?  I just wish we could skip the 10 ft of snow and ice and below 0 degree weather that is Iowa winter each year....just once. 

But anyway...Happy Labor Day yesterday! I absolutely love long weekends but need to learn to pace myself and relax a bit during them or it just makes for the following short week to feel like the longest week in the world. We had 2 nights of camping to begin our weekend, top that with sideways rain the first night and drizzle the next day while we canoed and it sounds like a horrible time....if you're not us.  We ended up having a great time and I'm still recooping from it!  This was one of the simple recipes I threw in the crockpot to have cook while we were canoeing on Saturday, since we are always starving after being on the river for 4 hours.

2 lbs red potatoes, cut up
1 can cream of chicken soup
1 cup sour cream
1 ranch packet

Mix all that up in a bowl, throw in a crockpot, and cook on low for 6 hours.  Our trip only lasted 4 hours so these weren't done right away.  I threw them on high for a couple hours and they turned out better the next day than they were the first day, because I like a mushy potato over a crunchy potato any day of the week.  I also doubled the recipe since we had about 12 people with us...so this made quite a bit for a large group!  Will have a lot more crockpot recipes coming up for tailgating season soon so keep your peepers open....