1 pound smoked sausage cubed
32 ounces low-sodium chicken broth
2 pounds Yukon Gold potatoes peeled and cubed
1 cup chopped white onion
1/2 cup heavy cream
1/2 teaspoon thyme
1/2 teaspoon pepper
1 teaspoon salt
1 cup shredded cheddar cheese plus more for garnish
4 round bread loaves
Crockpot Slow Cooker Method
Place all ingredients (except for the bread) in a crockpot or slow cooker.
Cook on high for 6 hours or low for 8 hours.
Dutch Oven Method
Place all ingredients (except for the bread) in a Dutch oven.
Cover and bake at 350°F for 3 hours.
Make bread bowls by cutting 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.
If desired, sprinkle cheese on top.