Cut potatoes into large chunks. No need to peel or cut into small pieces.

Place the potatoes, chopped onions, chopped garlic and a pinch of salt/pepper into the slow cooker.

Cover with the water or chicken broth. I use half water, half broth.

Cover and cook on high for 3½-4 hours (or on low for 6½ hours).

For chunky soup use a potato masher. For smooth, puree using an immersion blender.

Slice or chop the Hillshire Farm Sausage and pan fry on medium heat for 6-8 minutes or until brown.

Add the milk, sour cream and horseradish to the potato soup. Stir.

Add the sausage to the slow cooker. Cover and continue to cook for another 45 minutes.

Serve the Potato Sausage Soup. Top with sour cream, cheese and green onions. Salt and pepper to taste.