Sausage Potato Soup..

1 lb. JC Potter Hot sausage

1 small onion, chopped

8 cups diced potatoes

1 (8 oz) pkg. cream cheese, softened

1 can cream of mushroom soup

1 can Swanson's MSG free chicken broth

1 tsp. black pepper

3 cups milk or half and half

Lawry's seasoned salt to taste

4 TBSP. butter, melted

Cook sausage.Cube potatoes. Chop onion. Place potatoes and onion in crockpot. Mix soup, broth, melted butter & softened cream cheese together in small bowl. Stir. Pour over potatoes and onion. Add black pepper and seasoned salt (I can't remember how much I used, maybe 1 TBSP?). Cook on low for 8-10 hrs or on high for 5 hrs. Serve with corn muffins (and I made a pumpkin pie, too!)