CHEESY RANCH POTATOES & SMOKED SAUSAGE

Ingredients:

• 1 tablespoon olive oil
• 1 pound smoked sausage, sliced into rounds
• 4 cups russet potatoes, peeled and diced
• 1/2 cup chopped onion
• 1 (14.5 oz) can diced tomatoes with green chiles (undrained)
• 1 (10.75 oz) can condensed cream of chicken soup (undiluted)
• 1/2 cup milk
• 1 packet ranch dressing mix
• 1 cup shredded cheddar cheese
• Salt and black pepper to taste
• Fresh parsley (optional, for garnish)

Instructions:

1. Sauté the Sausage: Heat olive oil in a large skillet over medium heat. Add the sliced smoked sausage and cook until browned on all sides, about 5 minutes. Remove the sausage from the pan and set aside.

2. Sauté the Onions: In the same skillet, add the chopped onion and cook until softened and translucent, about 3 minutes.

3. Combine in Slow Cooker: Transfer the cooked onions to your slow cooker. Add the diced potatoes, diced tomatoes with green chiles (including the liquid), cream of chicken soup, milk, and ranch dressing mix. Stir well to combine.

4. Spice it Up: Season with salt and black pepper to taste.

5. Slow Cooker Magic: Add the cooked smoked sausage back to the slow cooker on top of the potato mixture. Cover and cook on LOW for 6-8 hours, or on HIGH for 4-5 hours, or until the potatoes are tender and cooked through.

6. Cheesy Goodness: Once the potatoes are cooked, stir in the shredded cheddar cheese. Cover and cook for an additional 2-3 minutes, or until the cheese is melted and bubbly.

7. Serve & Enjoy! Serve the cheesy ranch potatoes and smoked sausage hot, spooned onto plates. Garnish with fresh parsley (optional) and enjoy with a side salad or your favorite vegetables.

Tips:

• Feel free to adjust the amount of ranch dressing mix to your desired level of ranch flavor.
• You can substitute chicken sausage for smoked sausage if preferred.
• For a vegetarian option, simply omit the smoked sausage.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.