5 lbs. Russet Potatoes/peeled and sliced (bite size chunks)
1-49 ½ oz can Swanson Chicken Broth/99% Fat Free/No MSG
water or vegetable broth can be substituted
tap water fill broth can with water
1 tbsp. ground or chopped garlic
2 tsp. Italian seasoning (or less, to taste)
salt and pepper, to taste
3 to 4 ea. Italian Sausage Links
Cook until potatoes are tender
1 can 2% Evaporated Milk/Add after soup is done.

In a large pot add:

Potatoes, broth, water, garlic, Italian Seasoning, salt and pepper.

Add Italian Sausage links by cutting the end of the casing and squeezing very small amounts into the pot. Do not pre-cook sausage.

Cooks Note: Turkey sausage may be used to save on calories, but there is a trade-off as along with higher calories, pork sausages are also higher in protein.

Cook over medium to medium-low heat. Add water to achieve the consistence you would like.

Stir occasionally. Cook until potatoes are tender.

Remove from heat and stir in evaporated milk.

Serve with "Candied Jalapenos Cheese Corn Bread".

Boy! What a comfort food!

Submitted by: Mary McWhorter