You will need:
1 lb. spicy breakfast sausage ($2.50)
10 medium Russet potatoes ($1.30)
1 onion, diced ($.30)
1 can cream of chicken soup ($.89)
1 can cream corn ($.59)
1 cup shredded cheddar ($.50)
Total = $6.08 (Remember this is for a family of 10!)
Peel and cube potatoes. Cover with water in large stock pot and put on to boil.
Brown sausage and onions. Set aside
After the potatoes become soft (15-20 minutes), whisk in soup and corn.
Add sausage and onions.
Stir in cheese.
Tips: her instructions don't tell you to drain the water from the potatoes prior to adding the other ingredients, because she doesn't want you to (I had to hunt on her page through the comments to confirm - I wasn't the only one that wasn't sure). This is a bit runny, so I added about a tablespoon of corn starch to mine to thicken it up. It's a bit on the bland side, so if I make this again, I might season the sausage with garlic, salt, and what ever other spices I have on hand that might sound good. It makes a LOT. I used smaller sized potatoes and I still have a huge amount of it. Thankfully, we like potato soup and it's a granny grocery weekend, so I'll take her some left overs on Sunday.