Save on Pinterest

Holy Moly Potato Soup

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
  • Total Time
    Prep: 20 min. Cook: 4 hours
  • Makes
    10 servings

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 chilies, 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 ten 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. Adding cheese and onion dip the last 30 minutes of cooking. Stir before serving. Serve with tortilla chips.
  • Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Recommended Video