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Veggie-Sausage Cheese Soup Recipe

I took this soup to a potluck at work, where it was well received...and was the only dish prepared by a guy! The great combination of textures and flavors had everyone asking for the recipe.—Richard Grant, Hudson, New Hampshire
TOTAL TIME: Prep: 55 min. Cook: 6-1/2 hours YIELD:16 servings


  • 2 medium onions, finely chopped
  • 1 each medium green and sweet red peppers, chopped
  • 2 celery ribs, chopped
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 1 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices
  • 2 medium potatoes, diced
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 can (14-1/2 ounces) chicken broth
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 2 medium carrots, sliced
  • 1 cup whole kernel corn
  • 1 cup sliced fresh mushrooms
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon dried basil
  • 1 tablespoon dried parsley flakes
  • 1/2 teaspoon pepper
  • 2 cups (8 ounces) shredded sharp cheddar cheese
  • 1 can (12 ounces) evaporated milk


  • 1. In a large skillet, saute the onions, peppers and celery in oil until tender. Add garlic; cook 1 minute longer.
  • 2. Transfer to a 5-qt. slow cooker. Stir in the sausage, potatoes, cream-style corn, broth, soup, carrots, corn, mushrooms, Worcestershire sauce, Dijon mustard and seasonings.Cover and cook on low for 6-8 hours or until vegetables are tender.
  • 3. Stir in cheese and milk. Cook on low 30 minutes longer or until cheese is melted. Stir until blended. Yield: 16 servings (4 quarts).

Nutritional Facts

1 cup: 260 calories, 15g fat (7g saturated fat), 42mg cholesterol, 820mg sodium, 20g carbohydrate (6g sugars, 2g fiber), 10g protein.

Reviews for Veggie-Sausage Cheese Soup

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[email protected] User ID: 4179857 161779
Reviewed Nov. 19, 2010

"Sorry, I forgot to givr it 5 stars."

[email protected] User ID: 4179857 174216
Reviewed Nov. 19, 2010

"This was a very good and filling recipe. I left out the corn (both creamed corn and corn kernels) and, unfortunately, I realized too late I did not have any Dijorn Mustard, so I used about 1/4 teaspoon dry mustard. I also used a 10 ounce package of sliced mushrooms (which was about 2 cups). Other than that I followed the recipe exactly and it was very good."

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