Holy Moly Potato Soup
TOTAL TIME: Prep: 20 min. Cook: 4 hours
YIELD: 10 servings (3-3/4 quarts).
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
Ingredients
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4 cans (14-1/2 ounces each) diced new potatoes, undrained
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2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
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2-1/2 cups water
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1 can (11 ounces) whole kernel corn, drained
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1 can (10 ounces) diced tomatoes and green chiles, undrained
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6 green onions, chopped
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1 medium sweet red pepper, chopped
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1 tablespoon dried minced onion
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1 teaspoon cayenne pepper
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1/4 teaspoon pepper
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1 pound bulk spicy pork sausage
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2 cups (8 ounces) shredded sharp cheddar cheese
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1 carton (8 ounces) French onion dip
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Tortilla chips
Directions
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1.
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.
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2.
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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