This is a turned-up version of a cheesy potato soup. We eat this often, especially on cold winter evenings, but it'd be lovely for family get-togethers or potlucks during the holidays! Crushed red pepper flakes really turn up the heat. —Angela Sheridan, Opdyke, Illinois
Holy Moly Potato Soup
Can you freeze Holy Moly Potato Soup?
Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.
Holy Moly Potato Soup
Prep Time
10 min
Cook Time
4 hours
Yield
10 servings (3-3/4 quarts)
Ingredients
- 4 cans (14-1/2 ounces each) diced new potatoes, undrained
- 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
- 2-1/2 cups water
- 1 can (11 ounces) whole kernel corn, drained
- 1 can (10 ounces) diced tomatoes and green chiles, undrained
- 6 green onions, chopped
- 1 medium sweet red pepper, chopped
- 1 tablespoon dried minced onion
- 1 teaspoon cayenne pepper
- 1/4 teaspoon pepper
- 1 pound bulk spicy pork sausage
- 2 cups (8 ounces) shredded sharp cheddar cheese
- 1 carton (8 ounces) French onion dip
- Tortilla chips
Directions
- In a 6-qt. slow cooker, combine the first 10 ingredients. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Add to slow cooker.
- Cook, covered, on low to allow flavors to blend, 4-5 hours. Add cheese and onion dip in the last 30 minutes of cooking. Stir before serving. Serve with tortilla chips.
Nutrition Facts
1-1/2 cups: 529 calories, 30g fat (13g saturated fat), 62mg cholesterol, 1981mg sodium, 43g carbohydrate (5g sugars, 8g fiber), 18g protein.
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