16ouncessausagecubed (Eckrich brand is recommended)
32ounceslow-sodium chicken broth
2poundsYukon Gold potatoespeeled and cubed
1cupchopped white onion
1/2cupheavy cream
1/2teaspoonthyme
1/2teaspoonpepper
1teaspoonsalt
1cupcheddar cheese
4bread loaves
Instructions
Place all the ingredients (except for the bread) in a slow cooker or Dutch oven. If using a slow cooker, cook on high for 6 hours or on low for 8 hours. If using a Dutch oven, cover and bake at 350°F for 3 hours.
Make the bread bowls by slicing the top off the bread loaves and scooping out the inside, leaving an inch around the sides and bottom.
Ladle the stew into the bread bowls and sprinkle cheese on top if desired. Serve immediately.