4-Ingredient Creamy Crockpot Sausage & Potatoes

 

Ingredients (The 4 Elements)

• 1 to 1.5 lbs Smoked Sausage (Kielbasa, Saucisse, or similar), cut into thick rounds

• 4 to 5 large Russet or Yukon Gold potatoes, peeled and cut into cubes

• 1 can (10.5 oz) Cream of Mushroom soup (or Cream of Celery/Chicken)

• 1 cup Shredded Cheddar cheese (stirred in at the very end to make it extra rich and creamy)

• From the pantry: Black pepper and a splash of milk or chicken broth if the sauce is too thick.

Instructions

1. Layer the Base: Place your cubed potatoes flat into the bottom of a greased slow cooker.

2. Add the Protein: Scatter the sliced smoked sausage rounds evenly over the potatoes (exactly like the layout shown in image_cd2524.jpg).

3. The Creamy Sauce: Spoon the canned cream of mushroom soup directly over the top. Season generously with cracked black pepper. Give it a gentle stir so the soup coats the potatoes and sausage.

4. Slow Cook: Cover and cook on LOW for 5 to 6 hours (or HIGH for 3 to 4 hours) until the potato cubes are completely fork-tender.

5. The Cheesy Finish: About 15 minutes before serving, sprinkle the shredded cheddar cheese across the top, put the lid back on, and let it melt into a beautiful, bubbly, creamy sauce