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Beef

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.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

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

  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.
  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.