Crockpot potato soup.
NEED:
7 potatoes
3 small baby onions
4 stalk celery
1 lb package turkey sausage
2 cups chicken stock
2 cups milk
2 cups regular heavy cream
1 Tbsp Mrs. Dash garlic and herb seasoning
Salt and white pepper to taste
Peel the potatoes, wash and put in a bowl of water. Cut up the onions and celery. For this recipe, I used 3 small baby onions, but 1 large one will be okay. I used turkey polish sausage for this recipe since I wanted to go a lighter version of the soup. Cut the sausage and potatoes into 1 inch pieces and add to Crockpot. Add in the cut vegetables. I had some reserved chicken stock and poured it over the meat and vegetables in the Crockpot. Add in 2 cups milk and 2 cups regular heavy cream. Season with garlic and herb seasoning, salt and white pepper; cover and slow cook on low for about 6 hours or until the vegetables are fork tender. Serve hot with a grilled cheese sandwich on the side.