Place potatoes at the bottom of the slow cooker with 2 cups water.

In a medium bowl blend cream cheese, cream of celery soup, onion soup mix, cream, jalapeño (optional) and cajun seasoning. Pour the cheese mixture over the potatoes and stir to combine.

Cover and cook on low for 5-6 hrs.

After 3 hrs, add sausage, stir and continue cooking for remainder.

After checking to make sure potatoes are cooked through, give it a good stir. Add milk and cheddar and continue to stir until well combined. Cook an additional 30 minutes on low.

Top with more shredded cheese if desired and serve.