4 to 5 russet potatoes (about 1 1/2 lbs), peeled and cut into bite-size chunks
1 pkg (14-16 oz) smoked sausage cut into bite-sized chunks
1/3 cup onion, diced
1 cup diced sweet peppers (I use red and orange)
2 1/2 cups chicken broth
1 1/2 cup heavy cream (or half-n-half if you want to make it lighter)
1½ tablespoons cornstarch
2 teaspoons Mrs. Dash
1/2 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon red pepper flakes
1/4 teaspoon pepper
2 cups shredded cheddar cheese (I like to use sharp cheddar)
2 tablespoons butter
Combine potatoes, onions, peppers and smoked sausage in slow cooker.
In a large pyrex measuring cup or medium bowl, whisk together chicken broth, heavy cream (or half-n-half), cornstarch, Mrs. Dash, garlic powder, salt, red pepper flakes and pepper. Pour over potatoes mixture.
Cover and cook on high for 3-4 hours or low for 5-6 hours, or until potatoes are cooked through and fork tender.
Add in shredded cheese and butter and stir until melted. Serve immediately.
The potatoes tend to soak up the liquid in this soup, so a lot of the time I end up adding a little more liquid (chicken stock or cream/ half & half), so feel free to do the same thing if you want more liquid.