Low Fat Creamy Italian Potato Soup

5 lbs potatoes (peeled and sliced into bite size chunks)
1   49 1/2 oz can of Chicken Broth (Fat free/ No MSG)
Water (49 1/2 oz - Use broth container to measure)
1 TBSP ground or chopped Garlic
2 tsp. Italian Seasoning (I use fresh herbs instead)
Salt and Pepper to taste
3 to 4 Italian Sausage Links (You can use Turkey Links)
1 can 2% Evaporated Milk

In a large pot add:

Potatoes, broth, water, garlic and Italian seasoning, salt and pepper.

Add Italian Sausage links by cutting the end of the casing and squeezing out in small amounts into soup.

Cook over medium to medium-low heat.  May need to add a little bit of water to reach the consistency you would like to have.

Stir occasionally.  Cook until potatoes are tender. Once potatoes are tender remove from heat and add evaporated milk.

Enjoy!