Cheesy Potatoe Soup....

Potatoe Cheese Soup

 (A Julie Andersen Creation)

*You can make this 2 ways- crock pot or stove top (I prefer to do slow cook crock pot)*

Ingredients:

6-9 medium Potatoes- skinned and cubed

4 celery stalks

4-5 Long carrots, (I wouldn’t do baby carrots, I like the long carrots that you skin and cut)

1 can corn- drained

1/2 pound polish sausage- (k think outside the box. I normally don’t love sausage but it totally makes it!)

2 cans chicken broth

8-10 cubes boillan chicken broth cubes

1 ½ c. Milk (I used Vitamin D milk, makes it creamier)

Cheddar cheese- about 2 cups

Garlic Salt

Onion flakes

Salt

pepper

Directions: Skin potatoes and then cube, skin carrots and cut into bite size pieces, cut celery into bite size pieces. Put everything into crock pot. Pour your cans of chicken broth in. Then fill crock pot with water so it’s just barely covering the vegetables. (if you are using boullian cubes just fill with water, and put about 10-15 cubes in). I like to use the cans and cubes. Cook on low for 5-6 hours or high for 4-5 hours. Don’t over cook your potatoes or vegetables.

About an hour before serving & when your potatoes are almost done, brown your sausage. Put sausage, corn, cheese and milk into crock pot. Salt and pepper to taste. You can also add more onions, boullian cubes, onions or parsley to taste.