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
Preparation:
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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Slow Cooker Recipes | Casseroles | Main Recipe Index
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