Slow Cooker German Potato Soup with Sausage
4 Russet potatoes, peeled and cubed
2 carrots, peeled and sliced
4 cups sliced sausage, (Polish, Andouille, Bratwurst, or other sausage)
3 cups vegetable stock or broth
1 cup diced yellow onion
4 tsp. garlic, minced
2 stalks celery, chopped
½ tsp. onion powder
½ tsp. fresh ground black pepper
2 cups whole milk
2 tbsp. cornstarch
2 cups shredded Cheddar cheese
Olive oil
Spray slow cooker with cooking spray.
In a large skillet, add 1 tbsp. Olive oil. Heat over medium, and when oil is shimmering, add sliced sausages in batches and brown on all sides. Once browned, remove with a slotted spoon to the slow cooker.
In a large (6 quart) slow cooker, combine all ingredients, except the milk, cornstarch, and cheese. Stir well.
Cover the slow cooker and cook on low for 6 hours, adding the cornstarch and milk 30 minutes before the soup is done.
Turn off the slow cooker and open the lid. Stir in the shredded cheese and allow it melt. Stir. Serve hot.
