Put 2 medium Russet Potatoes (peeled and cut into large cubes), 1/8 teaspoon salt and 1/2 tablespoon Dried Minced Onion in a 2.5 quart, 3 quart OR 4 quart crock pot and cover your potatoes with Water.
Cover and cook on low for 3-4 hours or high for 1.5-2 hours, until your potatoes are fork tender.
Drain your potatoes and return to your crock pot.
Add 8 oz Velveeta (cut into small cubes), 1/2 lb ground sausage (browned and drained), 1/2 cup Salsa, 1 oz cream cheese (cut into small cubes) and 3/4 cup milk. Stir well, cover and cook on high for an additional 20-30 minutes, stirring every 5-7 minutes, until all the ingredients have melded together. (If you want your soup to be thinner, once your ingredients have melted and blended together, add 1/4 cup of milk at a time and stir until desired consistency is reached.)
Notes
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.