My sister makes this creamy meal when times are lean. Just 4 ingredients for a filling dinner
14 ounces smoked sausage (kielbasa or similar), sliced into 1/2-inch rounds
1 (10.5-ounce) can cream of mushroom soup
1/2 cup milk
Directions
Lightly grease the inside of a 4- to 6-quart slow cooker with nonstick spray or a little butter to help prevent sticking.
Place the cubed russet potatoes in the bottom of the slow cooker in an even layer.
Add the sliced smoked sausage rounds on top of the potatoes, spreading them out so they’re fairly even.
In a small bowl, whisk together the cream of mushroom soup and the milk until smooth and pourable.
Pour the soup and milk mixture evenly over the sausage and potatoes, using a spatula to scrape out every bit so everything gets coated.
Gently stir just once or twice to help the sauce work its way down between the potatoes and sausage, but don’t overmix—you still want layers.
