Ingredients
- 2 medium to large russet potatoes (about 4 cups sliced and diced)
- 2 to 3 Italian sausage links, mild, casings removed
- 1 can (10 3/4 ounces) cream of potato soup
- 3 cups chicken broth
- 1 medium onion
- 1 cup evaporated milk
- seasoned salt
- pepper
- 1 to 2 teaspoons dried parsley flakes
Wash and thinly slice potatoes, then coarsely chop the slices. Leave some of the potato peel on, if possible. Thinly slice onion and coarsely chop. In 3 1/2 to 6-quart slow cooker combine potato, onion, soup, chicken broth, and onion. Turn cooker on HIGH. In skillet over medium heat, brown sausage, breaking up into small pieces. Drain well on paper towels and add to cooker. Cover and cook on HIGH for 2 1/2 to 4 hours, or until vegetables are tender. Add milk and parsley flakes.
Taste for seasonings and add salt and pepper to taste. Continue to cook for 15 to 20 minutes longer, or until heated through. Stovetop: If cooking on stovetop, follow preparations directions, but simmer over low heat for about 45 minutes to 1 hour, or until vegetables are tender. Add milk and seasonings and heat through before serving.
Serves 6 to 8
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