Slow Cooker German Potato Soup with Sausages
3-4 medium-size russet potatoes, peeled and cubed (about 2 cups)
2 large carrots, peeled and sliced
4 Texas Beef Sausages, sliced in ½” pieces and sauteed until lightly browned
4 cups Vegetable stock or broth
1 medium yellow onion, diced
4 cloves garlic, minced
1 tsp. Kosher salt
2 stalks celery, rinsed and roughly chopped
½ tsp. onion powder
½ tsp. black pepper
2 cups cold whole milk
2 tbsp. cornstarch
2 cups shredded cheddar cheese
In a large slow-cooker, add all ingredients, except for milk, cornstarch and cheese. Stir well. Cover the slow cooker and cook on low 6 hours, or until carrots and potatoes are tender. Thirty minutes before cooking time is complete, in a large bowl, mix together the cornstarch and milk, stir until smooth and add to slow cooker. Stir well. Turn off the slow cooker and uncover. Gradually stir in the cheese until melted. Serve while hot.
