Creamy Southwest Ranch Potatoes

Ingredients:

2 lbs. small red potatoes, quartered
12 oz. fresh broccoli, cut in pieces
1 pkg. cream cheese, softened
1 envelope buttermilk ranch dry salad dressing mix
1 can cream of potato soup
2 cups cheddar cheese, shredded

Directions:

Place potatoes and broccoli in 12" Dutch Oven. Combine cream cheese and salad dressing mix in a medium bowl.  Add soup to cream cheese mix. Add mixture to potatoes in Dutch oven, stirring to coat. Place cover on Dutch oven and cook 3-4 hours with 14-16 briquettes on top and 6-8 briquettes on bottom), until potatoes are tender. Serve with cheese sprinkled over the top.