Ingredients
-
1
-
4
-
1/2
-
1
-
1
-
1
-
1
-
2
-
-
-
-
-
-
-
Directions
Crock Pot – Sausage Potato Soup,FLAVOR GALORE!! Sausage has always been one of our family favorites. The vegetables in this recipe blend well with sausage. Cooks while you work or shop. Easy preparation!,Both hubby and I really enjoyed this. I did sub 1 cup heavy cream for the condensed milk, as hubby was coming off a week of not eating due to illness. I was a bit short on sausage (11 oz.) and used breakfast sausage. I suspect Italian sausage would also be good. Next time, I’ll probably add some green chile for heat. (A drizzle of Sriracha on my bowl was enjoyed and spared hubby the unwanted extra spice.) I added a few mushrooms, as I had some that needed to be used while they were still good. It was a nice addition. I’ll make this again for sure, and use the full amount of meat. (If I’m on a low calorie track, I’ll go for the condensed milk.) Thanks for posting.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Brown Sausage and Onion in a Skillet. Drain Well. |
|
2
Done
|
Place Potatoes, Celery and Carrot in Bottom of Crock Pot. Add Sausage and Onion Mixture. Pour Chicken Broth Over Vegetables and Sausage. |
|
3
Done
|
Turn Crock Pot to Low and Cook 4 to 5 Hours. |
|
4
Done
|
During the Last 5 Minutes of Cooking Add Evaporated Milk and Cheddar Cheese. Do a Taste Test For Salt and Pepper and Add, If Needed. |
|
5
Done
|
Note: If a Thicker Soup Is Desired, Add -- 1 Tablespoon of Cornstarch Dissolved in 2 Tablespoons of Cold Water. |
|
6
Done
|
Serve and Enjoy! |
