Categories: Main Dish, Pork, Soup

Ingredients

• 1 lb low-fat breakfast sausage
• 5 -6 cups russet potatoes (peeled and chopped)
• 2 (14 ounce) cans chicken broth
• 3/4 cup sweet onion (chopped)
• 1 (12 ounce) can evaporated milk
• garlic powder
• cracked pepper
• 2 cups 2% cheddar cheese (shredded

Directions

1. Brown sausage and onion in dutch oven until no longer pink. (If using regular sausage, drain and wipe out bottom of pan.).

2. Add chicken broth to sausage and onions and bring to boil.

3. Add potatoes and simmer on med high for 20 mins or until potatoes are soft.

4. Remove from heat and mash potatoes completely.

5. Add evaporated milk and cheese and stir until cheese is melted.

6. Add garlic powder and cracked pepper to taste.

7. If you like a thicker soup, add a little cornstarch or flour for thickening.

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