Cheesy Sausage Potato Soup
Cheesy Sausage Potato Soup – ready in under 30 minutes! Sausage, chicken broth, Rotel diced tomatoes and green chiles, diced hash brown potatoes, corn kernels, Velveeta cheese, and sour cream. Everyone LOVED this soup! Can make the soup on the stovetop or in the crockpot. Serve with some crusty bread for a quick and easy weeknight meal!
Ingredients
- 1 (16-oz) package Italian sausage, (casings removed)
- 3 Tbsp all-purpose flour
- 2 (32-oz) cartons low-sodium chicken broth
- 1 (10-oz) can Rotel diced tomatoes and green chiles, (undrained)
- 3 Tbsp dried minced onion flakes
- 1/2 (32-oz) package frozen cubed hash browns
- 1 cup frozen corn kernels
- 1 (16-oz) package Velveeta, (cubed)
- 1 cup sour cream
Directions
- 1
In a large Dutch oven, cook sausage over medium heat for 10 minutes or until sausage is browned and crumbly; drain.
- 2
Add flour, and cook over medium heat, stirring constantly, for 2 minutes. Gradually stir in broth, diced tomatoes and green chilies, onion flakes, hash browns, and corn, and bring to a boil.
- 3
Reduce heat, and simmer for 10 minutes or until potatoes are tender. Stir in Velveeta until melted. Stir in sour cream and serve. Do not boil the soup after adding the sour cream.