Slow Cooker Sausage and Potato Soup Recipe for Cozy Nights

• 2 cups (or 1 – 14.5 oz can) low sodium chicken broth
• 1 cup skim milk
• 3 small/medium potatoes, diced (I used crinkle-cut)
• 1 ½ cups frozen corn
• ½ lb fully cooked chicken hardwood smoked sausage, diced
• ½ cup celery, diced
• ½ cup carrots, diced
• ½ cup onion, diced
• 2 cloves garlic, minced
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 tsp dried thyme
• ½ tsp salt
• ¼ tsp pepper
• 2 Tbsp all-purpose flour
• ½ cup skim milk (for thickening)
• Shredded cheese and parsley for garnish (optional)

• Pour the chicken broth and 1 cup of milk into the crockpot. Add the diced potatoes and frozen corn.
• In a large non-stick skillet sprayed with cooking spray, brown the diced sausage. Transfer the sausage to the crockpot.
• Respray the skillet and sauté the celery, carrots, onion, and minced garlic with the garlic powder, onion powder, dried thyme, salt, and pepper until the vegetables begin to soften. Sprinkle in the flour and stir to combine.
• Slowly add the remaining ½ cup milk to the skillet, stirring until the mixture thickens into a smooth base. Add this mixture to the crockpot and stir to combine.
• Cook on high for about 3 hours, or until the potatoes are tender and the flavors are blended.
• Serve hot, topped with shredded cheese and a sprinkle of parsley if desired.

For a creamier soup, use whole milk or add a splash of half-and-half. Swap the sausage for turkey or pork sausage if you prefer. Leftovers refrigerate well and taste even better the next day.