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Holy Moly Potato Soup

Total Time

Prep: 20 min. Cook: 4 hours

Makes

10 servings

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 Recipe photo by Taste of Home

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 it 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.
  3. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

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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